Originally posted by RonB
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All you do is eleminate the Dry Yeast and add some of your sourdough starter as a percentage of your flour and water.
Keep the total weight of the flour and water exactly the same as the recipe was written. Remember your starter is 50% flour & 50% water.
If the yeast recipe called for... A Ciabatta bread recipe:
500 grams bread flour
400 grams of water
15 grams of olive oil
10 grams of salt
7 grams of Dry yeast (1-packet)
To convert it to a sourdough Ciabatta bread recipe it would look like this:
400 grams bread flour
300 grams water
200 grams sourdough starter
15 grams olive oil
10 grams of salt
Just reduce the flour & water quantities and replace the exact amount with the flour & water in your starter. It's simple.π
The percentage of the flour and water you replace with your starter is very flexible. The more starter you use in the recipe the faster your dough will develop. The less starter you use the slower your dough will develop. Remember delayed fermentation dough tastes better.π
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