You might find this thread helpful: https://food52.com/hotline/35622-how-can-i-use-baker-s-yeast-instead-of-sourdough-culture
Also, to get a bread closer in flavor to one with a sourdough starter, you can start the bread with a "poolish" - a portion of the flour + water, with just a tiny bit of yeast, which you let ferment for 12 - 24 hours before adding the rest of the flour and water, + salt and more yeast.
Do you have a particular recipe that you'd like to convert? If you provide a link, or more information about the ingredients and method in the bread you're thinking about making, I'd be happy to assist further. ;o)
Hi Antonia, I am trying to find a way to substitute sourdough starter in my favorite gluten free sourdough boule - link below.. We all love this bread made with my sourdough starter (affectionately called "the beast"), but my daughter is about to travel abroad and keeping up a sourdough starter may be a bit challenging for her. We would greatly appreciate any suggestions you might have. Here is the link. FYI, for anyone gluten free, this is the best GF bread any of us have ever eaten!
https://www.culturesforhealth.com/learn/recipe/gf-sourdough-recipes/gluten-free-sourdough-whole-grain-boule/
I would argue no. If you want that sourdough flavor, you need the fermentation from sourdough starter. You could maybe try adding something like buttermilk, but I don't think it would be the same and I'm not sure how regular yeast would work with that acidity.
If you just want leavening, then commercial yeast will be fine. Maybe try making a preferment to help with the depth of flavor in the absence of sourdough.
5 Comments
Also, to get a bread closer in flavor to one with a sourdough starter, you can start the bread with a "poolish" - a portion of the flour + water, with just a tiny bit of yeast, which you let ferment for 12 - 24 hours before adding the rest of the flour and water, + salt and more yeast.
Do you have a particular recipe that you'd like to convert? If you provide a link, or more information about the ingredients and method in the bread you're thinking about making, I'd be happy to assist further. ;o)
https://www.culturesforhealth.com/learn/recipe/gf-sourdough-recipes/gluten-free-sourdough-whole-grain-boule/
Thank you so much!!
Pamela
If you just want leavening, then commercial yeast will be fine. Maybe try making a preferment to help with the depth of flavor in the absence of sourdough.
Is there a specific recipe you have in mind?