How to Convert Any Recipe To Sourdough | With Conversions (2024)

FAQs

Can you make sourdough bread with a different flours? ›

Any flour containing starch is suitable for a sourdough starter, since it is the sugar that the microbes feed on. Glutenous flours, such as spelt, einkorn, rye, and wheat, tend to work best.

As a general rule, 100g of sourdough starter can be used to replace one packet of yeast (a packet usually contains 5-7g of commercial yeast).

Rather than using a traditional sourdough starter, Greek yogurt and sour cream are mixed with bread flour, yeast, and a pinch of salt.

What Flour Should I Be Feeding My Sourdough Starter With? You can feed your sourdough starter with any flour you like, as long as it provides the starches the wild yeast in your sourdough starter need to convert to Co2 to rise your dough. The flour you choose should always be unbleached flour.

I feed my starter with brown rice flour, but you can use sorghum, millet, or most other wholegrain flours for your starter. I would not recommend using a premade gluten-free flour blend, or a starch. Wholegrains work best because they give your starter a lot to feed on.

Breadtopia's sourdough starter is fed organic bread flour, but you can feed it a different flour if that is your preference. This is also true of starter you've made yourself or that a friend gave you.

So if you look solely at the ingredients, it is cheaper to make your own sourdough. But if you bring other factors into it - it might not be as cheap. This post aims to show you how you can bake a classic sourdough loaf with a little work and no fancy equipment.

The best flour blend for creating a new sourdough starter is 50% whole-meal flour (whole wheat or whole rye) and 50% bread flour or all-purpose flour.

When you add commercial yeast to your sourdough bread, it will likely rise faster. More Consistency in Results (Potentially): Since sourdough bread relies on the yeast in the air around it, there are many more environmental conditions that come into play which will ultimately affect the rise of your bread.

After a few days, your daily 1/4 cup flour and water won't be enough to sustain your entire jar of starter, and your starter will be slow and sluggish, not much better than discard itself. But that's not necessarily a bad thing, depending on what you want to bake with it.

What is the no discard sourdough starter method? ›

Maybe you've been away or just been busy and now you'd like to get back into baking with your sourdough starter - but it's been forgotten at the back of the fridge and now looks like something that grew in a swamp. Never fear. Unless there's visible mold on your sourdough starter, it will be able to be revived!

Do I have to discard my sourdough starter? It would be best if you discarded some portion of your starter each time you feed it unless you want to continue to let it grow. Eventually, you need to discard the used “food” (flour and water) that's been used to sustain your starter during the last fermentation period.

The World's 'Oldest' Sourdough Starter Was Made With 4,500-Year-Old Yeast. There's no bread quite like sourdough. In addition to being tasty as a sandwich bread, delicious as sourdough croutons, and even great just toasted with butter, sourdough's production process is decidedly unlike other breads.

Compared to whole wheat flour, rye flour is said to be the most nutrient- and amylase-dense option for a sourdough starter. Overall, it has a lower gluten protein content than wheat flour, which means it produces slack, sticky, and dense doughs.

By combining different types of flour, you can create a blend that enhances the flavor and texture of your baked goods. For example, using a blend of cake flour and all-purpose flour can create a lighter, fluffier texture in cakes. Alternatively, using bread flour in your blend can create a chewier texture in breads.

This easy recipe has been developed without using vital wheat gluten, so you can make sourdough bread using just all purpose flour, water and salt ... and of course your active sourdough starter (if you don't have one, you'll find instructions to make your own homemade sourdough starter here).

You can always substitute all-purpose flour for bread flour one for one in any recipe that calls for it. Your bread might not raise quite as high or have quite as much chew, if you are using all-purpose flour, but it will still be delicious and homemade and all the good things.

+ Chlorine in bleached flour and tap water will kill the yeast cultures and bacteria colonies quickly and your lovely bubbly airy starter will be no more. Or maybe it didn't get to that point and that's why the starter you're creating or maintaining isn't working. NO CHLORINE. Your starter will thank you.