Sourdough version of this bread?

Has anyone replaced yeast with sourdough starter? If so, what quantities would you use/how would you adapt it? I want to make a sourdough version of this bread!

  • Posted by: ortolan
  • April 28, 2020
  • 1 Comment

1 Comment

Emmie April 28, 2020
I would use ~200 grams of starter at peak rise, then reduce both the flour and water by 100 grams. It will likely need to rise longer at room temperature, but follow the visual cues to know when to put it in the fridge. It'll also probably need to proof for 2-4 hours once shaped.
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