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?
The most flagrant hard-boiled egg errors—and how to avoid every one
What Went Wrong? The Hard-Boiled Eggs Edition
8 Recipes for Eating Well (and Feeling Strong!) During Ramadan
27 Genius Recipes for the Grill
DIY Hamburger and Hot Dog Buns
How to Make a Potato Salad That'll Upstage the Classic
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.)