If I want to replace the yeast in a recipe with sourdough starter, how much should I use? I read somewhere something of 1 cup starter per package of yeast (11 g)?
And if I use starter, do I need to allow for longer fermentation to get same results? How much longer?
Any other things I should look out for?
1 cup is right, but you also need to reduce the flour and water in the recipe accordingly to account for the amount of flour and liquid in the starter.
Alright thanks, then I have some calculations to do. I will also reduce the water and flour to not mess up the ratios.
Do I also need to ferment and proof for longer? Like does sourdough take longer to proof than yeast?
Yes, you do need to allow for longer fermentation time. When I make a 36 oz loaf of sourdough using 9 oz of starter in the process, I take two hours for the bench rise and then after forming the loaf another two hours to get the final rise.
Ford
So I'm making sourdough baguettes:
100% flour
70% water
2% salt
10% starter (based on flour's weight)
Mix, bench rise for 3 h, shape and proof for 45 min. at room temperature
Should I increase the bench rise and proof time? Because they come out flat - underproofed?
It's weird because this recipe worked great for me in Finland (moved to Germany recently), now it doesn't anymore.
Let the dough tell you when it has risen long enough, not the clock. The dough should double in volume for bench rise and for the final loaf rise. This takes me about 2 hours for each when I use 9 oz. of starter for a 36 oz. loaf at a temperature of 78°F.
Ford