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    You are in: Home / Community Forums / Breads & Baking / HOW TO CALCULATE QUANTITY OF SOURDOUGH STARTER IN A RECIPE..
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    HOW TO CALCULATE QUANTITY OF SOURDOUGH STARTER IN A RECIPE..

    Malu
    Mon Mar 28, 2005 2:52 pm
    Food.com Groupie
    How can I calculate the quantity of sourdough yeast to the flour? Let me explain: I have been using Donna's Red Sea starter since I got it. I have baked every week, but now my DH, who loves the bread, think we should bake more often but bake less bread at a time. So I would be looking into making half the recipe each time I bake. But I am stuck on how much sourdough yeast to use. I don't have problem if I have to halve any other yeast recipe.
    Thanks for any help!
    Chipfo
    Mon Mar 28, 2005 11:32 pm
    Food.com Groupie
    I am not sure if I understand your question correctly but, if you are using , lets say 4 cups of sourdough starter for two loaves of bread and you want to cut the recipe in half and use 2 cups of starter for 1 loaf then I would say yes, go for it. If you have proofed your starter correctly then I don't see a problem with halving a recipe.
    Malu
    Tue Mar 29, 2005 4:08 am
    Food.com Groupie
    Chipfo wrote:
    I am not sure if I understand your question correctly but, if you are using , lets say 4 cups of sourdough starter for two loaves of bread and you want to cut the recipe in half and use 2 cups of starter for 1 loaf then I would say yes, go for it. If you have proofed your starter correctly then I don't see a problem with halving a recipe.


    Thanks Chipfo, but this is more or less what I thought. But you see, the recipe I am making, use 2cups of sourdough starter to a 3 cups of flour and I make a big loaf or two small one and I thought I could make just a medium one but bake twice a week. What I will do is , I will use 1 cup of sourdough starter to 1 1/2 of flour ad see what hapens.
    Donna M.
    Tue Mar 29, 2005 8:54 pm
    Forum Host
    Malu, sourdough is very flexible and forgiving. If you use less it will just take longer to rise, but it will still turn out. I would go with the 1 cup and 1 1/2 cups flour to keep it simple. Chip is right on about just cutting the recipe in half.

    I'm glad to see you are posting a bit here and there. It gets easier after you do it a few times, huh?
    Malu
    Wed Mar 30, 2005 5:29 am
    Food.com Groupie
    Donna M. wrote:
    Malu, sourdough is very flexible and forgiving. If you use less it will just take longer to rise, but it will still turn out. I would go with the 1 cup and 1 1/2 cups flour to keep it simple. Chip is right on about just cutting the recipe in half.

    I'm glad to see you are posting a bit here and there. It gets easier after you do it a few times, huh?


    Thanks a lot Donna icon_smile.gif It certainly does. You touch my heart to the core remembering what I said on the email.
    About cutting the recipe in half I had thought the same. I just wanted to make sure I wasn't doing anything wrong.
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