How to convert any bread recipe into an accurate sourdough formula
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- เผยแพร่เมื่อ 8 ก.พ. 2025
- Learn how to convert any yeasted bread recipe into sourdough.
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#sourdoughbaking
Baking things seems a lot more intriguing if I can naturally leaven it with my starter. Excited to try it out. Thank you!
It's good fun to convert things into sourdough. But you'll need to spend some time test baking and adjusting the formula to suit. Not everything will work the first time round (especially if the recipe you start with isn't great). Thanks for stopping by, keep me posted.
我从去年三月份开始到现在观看了您的很多视频，学习到了很多做面包的方法，并且在家尝试了很多次。一开始并不是很成功，但后来多做了几次之后我就做得越来越熟练，越来越好了。非常感谢您的视频，祝您中国新年快乐，在2025年推出更棒的视频，收获更多的订阅。
I have watched many of your videos since March last year, learned many ways to make bread, and tried many times at home. It wasn't very successful at first, but after doing it a few more times I got better and better at it. Thank you so much for your video, happy Chinese New Year and get more subscriptions with even better videos in 2025.
Happy Chinese New Year to you, too. I'm pleased your sourdough bkaing is going well. Stick at it, the more you bake the more the pieces will fall into place. Keep me posted, Phil
This is great content and I appreciate the wealth of information you bestow upon us lol. It's really incredible, I was able to follow along and is was so easy to understand something that might look complex at 1st. Just 1 question tho, any idea how to figure out the weight of dough ideal for the banneton? Like is it related to volume or??
Thank you for your feedback, much appreciated! I've come up with a process for calculating the dough weight for any basket. I will be adding it as a feature built into our pro calculator. If interested, you can join our email community by requesting my free calculator linked on my website. I'll notify everyone by email when the new pro version is ready.
Great information! Thank you for sharing👍🏻🙂
You're welcome and great to hear from you! How's baking life with you?
@ it’s been great! I took a few months off, but I’m back baking again👍🏻
Nicely done, Phil! You’ve elevated your skills to a whole new level. Cheers!
Appreciated, bud. And great to hear from you!
Awesome vid thanks for sharing.
No worries, cheers for the comment.
Thanks a lot for that!! Will start playing around next week!! 👍🏻
Awesome, let me know how you get on 👌
@CulinaryExploration will definitely do!!
Great video man.. doing this right now
Are you going to use this recipe or do you have one of your own to convert? Keep me posted.
@CulinaryExploration going to use this recipe.
Then I will convert my favourite poolish recipe and use it. Will keep u posted
@@aathivaasi1 Cool. You must remember to include the poolish ingredients with the main ingredients when you do this type of conversion. I can cover this in a future video but if you get stuck you can drop me an email.
@@CulinaryExploration thanks man, will remember the tip. Fingers crossed. I live in Goa - india, 35c in day and 22c in the night. Right now it's proofing.(In the fridge). Will post you the results soon
Amazing bread loaf
I need an opposite formula - how convert sourdough recipe to use with a dry east
Remove Levain and replace with 1% Dried yeast to flour percentage. Increase to 1.5% for a fluffier shop bought bread texture
The levain/starter in the recipe is replaced with 50% of its weight flour and 50% water.
So if the levain is 50 g you add 25 g of flour and 25 g of water to the recipe.
Then you just add 1% dry yeast instant or active dry it literally doesn't matter.
And as a result you will get worse bread.
Nice video.
Just one point - no mention of the disappearing 1% 5g yeast from the start recipe. I know it’s such a tiny amount but technically it does throw out the converted recipe percentage and weight. Maybe it should be replaced by an extra 1% 5g of starter?
Hey. I probably should have mentioned it was removed but it makes no difference to the final formula as the weights were calculated on the new total percentage (without the yeast). If the weights for the SD recipe were calculated before the yeast was removed they’d be a slight anomaly. Hope this helps and thanks for the comment.
Would this work for GF bread too, I wonder?
You can reverse engineer any recipe. But whether it works or not is another thing. Getting a formula in place is only the first step. Next, you must test bake and modify the formula until it's dialled in correctly. Hope this helps.
@@CulinaryExploration Thank you!
Multyply by 10. Dry yest east 3g them i take 30 g of a starter
Okay, trying to convert a commercial yeasted 100% whole wheat sandwich loaf into a whole wheat sourdough sandwich loaf. The original recipe calls for a sponge of water, milk, instant yeast, and some of the whole wheat flour. The main dough calls for some honey, butter, and lemon juice in addition to the rest of the wwf and some salt. 😵💫 What do I do? I figured out the bakers percentages and levain but unsure if I mess with the milk and butter, and if I should forget the sponge and do it different...
Why you make it so difficult?
I'm always looking for straightforward solutions. Please share your process so I can understand a little more about it.
Good Lord !!
I’ve tried quite a few sourdough breads and don’t like the taste. Is it right that they actually taste sour or of vinegar?
They taste sour. If you are used to white ''French'' style baguette type bread it may take some time getting used to. But once you do, you will love the taste.
???
why is your video in French?
I have no idea! I don't speak French lol
I h will einfach Brot backen und nicht Mathematik studieren. Es sollte Spaß machen und nicht in Konfusion ausarten.