Hi everyone,
I like to share how I would convert regular recipes to sourdough.
Let's say your formula for 2 loaves is this:
1600g flour
1120g water
32g salt
16g yeast
Total dough weight: 2768g
How much sourdough starter to use depends on the weather or your room
temperature. If it's hot, use 20% starter to the final dough. Double
that amount if it is cold. Eg: starter to use is 2752 x 0.2 = 550g
(here I omit the yeast weight).
Now you know you need about 550g starter. Let's assume you have 100%
hydration starter. Meaning half water and half flour. Work backwards
to get the initial amount of starter to refresh:
- Divide this by 3 for the third refresh (550 / 3 = 183.333g)
- Divide again for second refresh (183.333 / 3 = 61.111g)
- Divide again to get the first refresh (61.111 / 3 = 20.370g).
This amount is your starting weight for your starter (of course if
you get an amount smaller than 15g at the second refresh, stop there.)
Add 20g flour and 20g water to your 20g starter (from the fridge).
Let rise until it peaks and drops a little. Then repeat refreshing by
adding 60g flour and 60g water. When peaked add 180g flour and 180g
water. When peaked the third time, you are ready to mix your final
dough. Minus the total starter flour (or water) to your original
amount of flour (or water) to get 1600 - 20 - 60 - 180 = 1340g.
There you have it. The final dough formula is:
1340g flour
440g water
32g salt
No yeast is needed because you have refreshed your starter 3
times. It is strong enough to raise the final dough.
I hope you like it.
Leslie