Help with converting recipes to use my starter

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Rick D on 22 Feb 2015 at 12:57

I've finally purchased Reinhart's BBA book and would like to adapt the recipes to use my own starter. I've been using a firm starter (50% hydration) for years and have been turning out some wonderful breads. I fall solidly in the weekend warrior category, but take baking seriously. 

 

I'm looking at the BBA recipe for ciabatta, biga version in which the biga percentage is 178%. Most recipes I've used employ about 30-40% of my dry starter, so I'm guessing that I can't just substitute with my starter using the same percentage? Or can I? 

 

Thanks in advance for any advice!

and 155 of the flour in the recipe along with an equal amount of water and make a 3 stage, 4 hours each) progressively larger amount of flour until the 15% is used up - after 12 hours total it will double and be ready to use.  Just deduct the flour and water from the total amounts and use the remaining flour and water for the dough.  You can also do a 1 stage 12 hour levain build or 2 - 6 hour ones.

This should work fr most SD conversions. IF there is whole grains in the mix make sure to sue them first in the levain or ,if there are a lot of them, sift out the hard bits and feed that to the levain first.

Happy SD converted baking 

Thanks, I'm not quite following, though. are you saying to buildup the starter with progressive feeds every 4 hours, starting with 10g/10g/10g (starter/flour/water) until I use up the 155g flour taken from the recipe, then use this as the ready to go levain?