What's the approximate leavening power of sourdough starter?
I have a good starter going, and after being satisfied with it's performance in recipes written for starters, I'm now looking to start adapting the bread recipes I usually make to use the starter.
I feed it a 100% hydration, so subbing out equal portions (by weight) of water and flour for my starter is pretty straightforward, but I'm wondering about the yeast. I should be able to leave out the yeast and just rely on my starter to leaven, possibly allowing for more time, but I want to make sure I sub in approximately similar leavening power.
But how much starter should I use for each unit yeast? I read one source that says one cup of starter has about the "lift" as a quarter-ounce packet of yeast. I'm sure it varies some by colony, and will require some experimentation, but does anyone have a better starting point than that?