How to Convert Yeast Recipes to Sourdough
Most recipes that call for yeast can be converted to sourdough with minor alterations to the recipe. Whether or not the resulting taste is appealing is a different matter because the taste of sourdough may conflict with another prominent flavor in the recipe. Don’t hesitate to experiment. Your success will outnumber your failures.
The use of yeast makes a lighter product with finer texture. When using sourdough alone as the leavening agent, the rising time will be considerably longer and the product will be firmer and more compact with coarser texture.
For One Large Loaf of Bread or Equivalent: Omit the recommended amount of yeast. Omit 1-1/4 c. of liquid from the original recipe. You can omit eggs and consider each large egg equivalent to 1/4 c. of liquid. Add 2 c. sourdough starter. When you add starter, put back the leavening agent, plus some liquid, plus some flour, all contained in the starter.
Reduce the amount of dry flour in the recipe by one cup because that’s the amount of flour in 2 c. of sourdough starter. Do not change the amount of cooking oil.
For Two Large Loaves of Bread or Equivalent: The basic idea is the same but quantities double; omit the recommended amount of yeast. Omit 3-1/2 c. liquids, counting large eggs as 1/4 c. each.
Add 4 cups of starter.
Reduce the amount of dry flour by 2 cups.
When liquid in the recipe contributes to flavor: In recipes where the flavor is derived from a liquid ingredient such as a puree or eggs, it may not be possible to leave out the amount of liquid recommended above without omitting some of the fluid that gives the desired flavor.
In that case, just add 1 c. sourdough starter to the original recipe. This will give a good sourdough flavor. If the mixture appears too moist, add and mix in a half cup of flour.
That allows you to leave in the flavoring liquids of the original recipe. It may not use as much as starter as other recipes. Just give it more time to proof and the sourdough will work fine.
