Converting Yeast Recipes to Sourdough

Ah, the allure of sourdough—its rich, tangy flavor, the satisfying chew of a perfectly baked loaf, and the sense of pride that comes from creating something so elemental and wholesome. If you’re a fan of traditional yeast-based recipes but want to dive into the world of sourdough, you’re in for a treat. Converting standard yeast recipes to use sourdough starter instead of commercial yeast is easier than you might think, and it brings a depth of flavor and character to your baked goods that’s truly worth the effort.

Understanding the Basics

First things first, let’s understand why you’d want to make the switch. Sourdough starter is a living culture of wild yeast and lactic acid bacteria. This not only leavens your bread but also contributes to a complex flavor profile and improved digestibility. When converting recipes, the main thing to consider is the hydration and fermentation time.

The Conversion Process

1. Replacing Yeast: In standard recipes, you typically use a small amount of commercial yeast. To replace this with sourdough starter, you’ll need about 1 cup (240 grams) of active starter for every packet (7 grams) of yeast. Your starter should be bubbly and at its peak activity for the best results.

2. Adjusting Flour and Water: Since sourdough starter is made up of equal parts flour and water (by weight), you need to adjust the flour and water in your recipe accordingly. For instance, if your recipe calls for 500 grams of flour and you add 240 grams of starter (120 grams of flour and 120 grams of water), reduce the flour by 120 grams and the water by 120 grams. This keeps the overall hydration of the dough the same.

3. Fermentation Time: Sourdough fermentation takes longer than commercial yeast fermentation. Be prepared to let your dough rise for 4-12 hours, depending on the temperature and the strength of your starter. Cooler environments will slow the fermentation, while warmer ones will speed it up.

4. Additional Tips:

• Autolyse: Mix your flour and water (excluding the starter and salt) and let it sit for 20-60 minutes before adding the starter. This helps with gluten development.
• Stretch and Fold: Instead of kneading, perform stretch and folds every 30 minutes during the first few hours of fermentation. This builds strength in the dough without overworking it.
• Bulk Fermentation: Let the dough rise until it has doubled in size. This can take anywhere from 4-12 hours.
• Proofing: After shaping, allow the dough to proof until it passes the “poke test” – when you gently poke the dough, it should spring back slowly.

Example Conversion

Let’s convert a basic white bread recipe. If the original calls for:

• 500 grams of flour
• 300 grams of water
• 7 grams of yeast

Using sourdough, you’d need:

• 500 grams flour – 120 grams (from starter) = 380 grams of flour
• 300 grams water – 120 grams (from starter) = 180 grams of water
• 1 cup (240 grams) of active sourdough starter

Mix, autolyse, add the starter, ferment, shape, proof, and bake as usual, but with an extended fermentation time.

Final Thoughts

Switching from commercial yeast to sourdough is a delightful journey into the world of natural leavening. The transformation of your standard recipes will surprise you, offering a depth of flavor and texture that commercial yeast simply can’t provide. So, dust off that family recipe, grab your Celtic Sourdough starter, and let the alchemy begin. Sláinte!