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/ck/ - Food & Cooking


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13937609 No.13937609 [Reply] [Original]

If I have a bread recipe that requires 50g of fresh yeast and I want to make it with sourdough starter instead, is there a simple way of telling how many grams of sourdough starter to use instead?

>> No.13937627

>>13937609
what size loaf is it going to make? I used 90G of starter for around a 1lb loaf.

>> No.13937630

>>13937609
those 50g are at least for 1kg of flour right?

there isnt a straight conversion to make, depending on the flour you use most recipes will require maybe between 200/300g start per kg of flour, so do that as you will
you will have to adapt how much water you add to the recipe since your starter will most likely be 50/50 flour/water

>> No.13937631

>>13937609
Just use a different recipie.

>> No.13937633

You'll get more useful replies if you post the whole recipe, OP.

>> No.13937690

>>13937630
thanks. I have also heard somewhere now that you menition it this 1kg/200-300g ratio

>>13937633
I don't have a recipe specifically in mind. I was just generally wondering if there was somewhat of a conversion system

>>13937631
I do not understand how another recipe would help me figure out this

>> No.13937770

>>13937609
20 to 25% of flour weight in sourdough starter assuming your starter is at 100% hydration.

>> No.13937797

>>13937770
I followed a sourdough bread recipe the other day, and in that there was 500g of starter to 1kg of bread. That was my first ever sourdough bread, but that seemed a bit much to me. The breads turned out ok, but I pretty much had to start over with the starter because after using 500g I had only scraps left.
Next time I am going to try with 300g

The recipe

1 kg flour
1 tablespoon sea salt
500 g starter
5 ½ dl water

>> No.13937831

>>13937797
I mean, you can absolutely throw more starter at it but it'll depend on how sour you want your sourdough bread to be. You also have to be careful with higher ratios because proofing and fermentation will obviously happen faster.

>> No.13937864 [DELETED] 
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13937864

>>13937609
>sourdough starter

>> No.13937873

>>13937864
Based. Just buy some fresh yeast you autists. It's cheap as fuck, and didn't sell out the way dried yeast did.

>> No.13937894

>>13937873
t. guy who failed to make starter

>> No.13938143

>>13937609
I've never had an issue with eyeballing a couple of tablespoons. Worst case scenario, it rises faster than anticipated. Add too little and it might take ages. I'd say use up to 1/4 of a cup for the equivalent of 2 loaves.

>> No.13938456

Since this thread is about sourdough, is the "float test" a meme? I've tried this shit at multiple points during the starter's life cycle and it never fucking works.

>> No.13938470

>>13937831
Is it possible to make sourdough bread that's so sour, it corrodes my enamel and shocks my salivary glands? What is the limit on sourness? I want bread that's as sour as lemon juice.

>> No.13938492

>>13938470
I doubt it. Even if you make some bread with 100% starter it probably wont do that and will just taste like shit.

>> No.13938629

Does sourdough even taste good? I don't know if it's more common in other parts of the world but I'm a dumb fat American who has only ever eaten yeasted bread.

>> No.13938644

>>13938629
To be honest i don't like the taste of regular sourdough bread all that much but something fucking magical happens when its slightly toasted and it tastes amazing to me then.

>> No.13939265

I saw a guy on youtube that made sourdough pancakes with the discard. Anyone tried that? It looked pretty tasty.

>> No.13939470

>>13939265
I did it a few time, it was great

>> No.13939635

>>13937609
It's not too hard but you'll need to do a little bit of math.
So you'll want to use baker's percentages here.
Lets say your recipe is 100% flour, 70% water, 2% salt 1% dry yeast.
For example let's say you start with:
1000g flour,
700g water,
20g salt,
10g yeast.
When using starter general rule of thumb is 25% or more starter. So for this example that would be 250g. Then you'll need to adjust. Assuming you're using a 100% hydration starter (i.e. equal parts flour water) your final recipe will be
875g flour
575g water
20g salt
250g starter.
Does that make sense?

>> No.13939673

>>13938456
When I was starting my starter with 100% whole wheat, it smelled like somebody dumped half a bottle of lemon juice into a bowl of porridge after the third day, so it might work if you added that to the final dough mix. It would probably be fucking disgusting too.

>> No.13940766

>>13937609
oh one think i think no one has mentioned, if you do replace yeast with starter, your rising times will change. Starter rises much slower than yeast does, so you'll need to play that part by ear

>> No.13940778

>>13937690
you'd use a recipe actually tailored for soughdough
http://www.breadscheduler.com/#/

>> No.13940779

>>13938629
It has a stronger flavour and more robust texture

>> No.13940787

>>13939635
i actually cant fucking wrap my head around this, where does the other 2% go?

>> No.13940878

>>13939635
So, as I understand it, you're saying that the yeast in sourdough is weightless?

>> No.13942167

Is there a way to make a starter without yeast in 1 day? I want to make pizza sunday but couldn't find yeast please help me

>> No.13942474

>>13942167
Nope.

>> No.13942554

>>13940787
What 2%? The yeast? It’s in the starter.
You’re splitting the starter because starter is made of 50/50 flour and water.
In this case 250g starter = 125g flour + 125g water

875+125=1000g flour
575+125=700g water

>> No.13943292

>>13937690
Using a different recipe is better because the rate that yeast rises is fairly uniform, but sourdough is completely dependent on whoever makes it so there's no exact conversion rate

>> No.13943373

>>13938470
Use 100% rye for maximum sourness.

>> No.13944469

>>13940878
The yeast is the sourdough starter

>> No.13945781

>>13944469
Right, and it must be weightless because you're only calculating the starter's flour and water content.

>> No.13946681

>>13938629
It's an acquired tastes. IE: sourdough fags convince themselves it actually tastes good to justify the time and effort for making stupid bread.

>> No.13946723

>>13945781

Every time you mix up a starter to be used in bread you're incorporating a small amount of extent starter that has yeast and bacteria already alive in it. They account for an amount of mass of that starter you're using to then colonize the larger mass of flour and water.

>> No.13946759

>>13946723
So sourdough breads have less flour and water in than normal breads?

>> No.13946778

>>13946759

No, because normal breads have some of their mass in the yeast that you buy and then physically add to the dough.

>> No.13946816

>>13938470
>I want bread that's as sour as lemon juice.

use lemon juice instead of water then