Sourdough starter is wild yeast.
I use it instead of conventional yeast in recipes.
Here is the conversion math to use sourdough starter instead of commercial yeast:
To calculate the amount of sourdough starter to use in a recipe, add the total flour and liquid weights together. 30% of the total flour and liquid weight will be the weight of sourdough starter to use in the recipe. Subtract 1/2 of that total sourdough starter weight from each the flour and liquid weights in your original recipe. Now continue on with your recipe knowing that baked goods using a sourdough starter need a pre-fermentation process, a proper mixing method, a cloth to cover (made of breathable material), and lots of rising time in a warm and moist environment.
I recommend starting with my whole wheat bread recipe and whole wheat pizza dough recipe when first working with your sourdough starter. Both recipes coming soon!
Ingredients and Method:
- sourdough starter
- wheat berry flour or another wheat flour
- Prepare your sourdough starter according to the package instructions using wheat berry flour (or another wheat flour of your choice).
- Store at room temperature, feeding it daily or store in the refrigerator and feed it every 3-4 days. If using sourdough starter from the refrigerator, allow it to come to room temperature for 30 minutes, feed it then wait another 30 minutes before using.