YEAST TO SOURDOUGH CONVERSION

Istruzioni

YEAST -> SOURDOUGH:

Decide how many grams of starter you want to use. 10-20% of the total flour weight is fairly typical. Then divide that starter amount in half, into flour and water weights, and subtract those amounts from the flour and water listed in the recipe.

Here’s an example of this conversion using our Bagel recipe:

838g flour

486g water

17g salt

5g instant yeast

5g diastatic barley malt powder

SOURDOUGH CONVERSION

I’m choosing 30% starter because this is a dry dough and I want a lot of leavening power:

838g flour x 0.30 = 250g starter

250 / 2 = 125g flour and 125g water

713g flour (= 838 – 125)

361g water (= 486 – 125)

250g sourdough starter

17g salt

5g (~1 1/2 tsp) diastatic barley malt powder

Note

https://breadtopia.com/faq/how-to-convert-recipes-between-sourdough-and-yeast/