Hey all-
Sourdough newbie here. :) I have a fairly sturdy starter going and want to graduate from KAF's "Rustic Sourdough" (which uses a little commercial yeast as an insurance policy) to a real SD recipe.
My issue is that a lot of recipes require a fair amount of flour (say, 350g), and I really just want to practice making SD without wasting a lot of flour, especially when it's become a rare commodity!
Are there any recipes that go as little as 200, 250g of flour? Or is that just too small of a scale to without seriously messing up the integrity/structure of the finished product?
Thanks!
-KC
I think 350 will work just fine.
You can use this tool to scale any recipe up or down.
https://foodgeek.dk/en/bread-calculator/
I wouldn't go lower than 250, otherwise the amount of dough you have just becomes too small and it will be difficult to read it and practice properly.
Formulas that not only give weights, but also the Baker's Percent, make it easy to scale/convert the formula to whatever amount of flour that you want.
Use the Search Box to find posts on Bakers Percent if you're not already familiar with it.
Most folks here post their recipes with both grams and Bakers Percent. And the recent popular bread cookbook authors, such as Reinhart, Hamelman, and Forkish do too.
Bon appétit.
This is all very helpful, thank you! Now if only I could find wholemeal flour in my city... :)