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?
Turn any vessel into storage instantly
Get 20% Off These Versatile, Airtight Silicone Lids
Thanksgiving Questions? Our Team is Here to Help.
The Best Gifts for $50 or Less
Set a Stunning Holiday Table
Bold New Colors for Our Favorite Bottle Grinders
Hi there! Create a Food52 account to save your favorite recipes, features, and Shop finds.
Join the party—there'll be cake.
Already have an account?Log In
Hey, you! Welcome back.
Don't have an account?Sign Up
Enter your email below and we'll send you instructions on how to reset your password
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)