How do I adapt a regular yeast bread recipe to use sourdough starter instead?

Question

How do you adapt a regular yeast bread recipe to use a sourdough starter? Get the basic guidelines for converting your favorite recipes to sourdough.

Answer 1

To adapt a regular yeast bread recipe to use sourdough starter, replace the commercial yeast with an equivalent amount of starter (adjusting for hydration), and reduce the liquid and flour in the recipe to account for the starter's contribution. Allow for a longer fermentation time.

Detailed Explanation:

Converting a recipe from commercial yeast to sourdough involves a few key adjustments. Here's a step-by-step guide:

1. Calculate Starter Replacement: A general rule of thumb is to replace the yeast with an equal weight of sourdough starter. For example, if the recipe calls for 7g of instant yeast, use approximately 7g of active sourdough starter.

2. Adjust Hydration: Sourdough starter is typically 50-100% hydration (equal parts flour and water by weight). This means it contributes both flour and water to the dough. You need to reduce the amount of flour and water in the original recipe to compensate.

3. Calculate Flour and Water in Starter: If your starter is 100% hydration, half of its weight is flour and half is water. So, if you're using 100g of starter, it contains 50g of flour and 50g of water.

4. Reduce Flour and Water in Recipe: Subtract the amount of flour and water contributed by the starter from the original recipe. For example, if the original recipe calls for 500g flour and 300g water, and you're using 100g of 100% hydration starter, reduce the flour to 450g (500g - 50g) and the water to 250g (300g - 50g).

5. Adjust Fermentation Time: Sourdough fermentation is much slower than commercial yeast fermentation. Expect a bulk fermentation time of several hours, often 4-12 hours at room temperature, depending on the strength of your starter and the ambient temperature. Watch the dough, not the clock; it should increase in volume and show signs of activity (bubbles).

6. Proofing: After bulk fermentation, shape the dough and proof it in the refrigerator for an extended period, typically 12-24 hours. This develops flavor and improves the texture of the bread.

7. Baking: Bake as usual, but be aware that sourdough bread often benefits from a higher baking temperature and the use of steam to create a crisp crust.

Pro Tip:

Start with a small adjustment and observe the dough's behavior. It's better to slightly under-hydrate the dough initially, as you can always add a little more water if needed during mixing. Over-hydrating can lead to a sticky, unmanageable dough.