Converting yeast to leaven: A beginner's guide.
Converting yeast recipes to sourdough is easier than you might think. Here is a detailed guide to help you through the process:
Statutes:
In general, 1 packet (7g) of yeast can be replaced by 100g of active leaven.
Step by step:
1. Kovász determination of the quantity
- 100g sourdough = 7g yeast (1 packet)
2. Flour and liquid modification
- Reduce the amount of flour by 50g
- Reduce the amount of liquid by 50g
3. Increase the warm-up time
Example:
Original recipe:
- 500g flour
- 300g water
- 7g yeast
salt
Adapted recipe:
- 450g flour
- 250g water
- 100g active leaven
salt
Important aspects:
- Use active, bubbling leaven
- A sourdough hydration generally 100% (equal amounts of flour and water)
- Experiment with quantities to find the perfect ratio
Tips:
- Try simpler recipes to start with
- Make a note of the changes and the results
- Be patient, sourdough dough usually requires a longer rising time
The switch from yeast to sourdough adds a new flavour and texture to our favourite recipes. Feel free to experiment and enjoy the joys of sourdough baking!
