How to Convert Yeast Dough Recipes to be Made With Sourdough Starter

I realized that the ratio of yeast dough to sourdough recipes on my channel is quite unfair, so in this video we will learn how to convert any recipe to a naturally leavened one. The calculations are similar to my straight dough to yeast preferment conversion. But I have added some extra info here. It is worth watching both videos however because I go into more detail about the types of preferments when it comes to hydration levels.

Also, check out the preferment guide for even more in-depth information.
Baker’s percentage and hydration are two more concepts that you must know in order to be comfortable with converting recipes. In this video we will concentrate more on the calculations. I take it that if you already have a starter. If not, then check out my starter guide in the Sourdough Bread playlist.

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[ChainBaker]

📖 Read more in the link below the video ⤴️

🌾 If you would like to support my work click here ⤵️

🔪 Find all the things I use here ⤵️

🍞 Share your bread pictures here ⤵️

[polythewicked]

I love that you’ve named yours. My starter is named Harold.

[crayolahalls]

Perfect timing. I've been playing with this exact thing for about 2 weeks. Bread has been edible, but not ideal. I'll test in my kitchen in the morning. I have a super aggressive starter that I just love putting into everything.

[georgehardisty]

I have converted my bagel and cinnamon roll recipes. I only kept my hydration percentages the same and both have turned out well.

[tonyd]

This is exactly what I needed thank you. Will definitely have to watch a couple times and take notes. I always love the exit, there are few things better in life than butter and salt on fresh bread!

[jotchava]

SO much science to bread making. I appreciate you breaking it down like this. I'm definitely going to have to come back and watch this video again on 50% speed to make sure I catch everything ;)
Keep up the great work!

[alexbowman]

Thank you for another awesome video, Charlie! Your channel is by far the best baking channel around imho. The format and editing style is top notch. By this point, many YouTubers would have already traded in their hands for high-priced gadgets and transformed into the "RolexBaker."

[Alpemomi]

I am hands down a Sourdough Baker versus a Yeast Baker. Something about the whole process that endears me... Since yeast is, by historical standards, a very recent invention (mid-19th Century), all bread beforehand had been done with sourdough or were simply unlevened. Thus, when I find a recent recipe for traditional breads, for Challah for instance or une Tourte de Seigle, which integrate yeast, I know that it must be feasible to make it with sourdough levain instead of the yeast.

I'm looking forward to using this in practice! Thanks for all your great work and cheers!

[awdooda]

Thanks from Hong Kong! I learnt a lot in bread baking from your channel. Great!

[marchache]

I always start with the desired dough weight and use bakers math to get the various amounts. To keep the levain math easy I keep the added flour and water at 1:1 (100%) hydration. Typically use 1:3:3 for an overnight ferment to be ready in the morning. Since you are deducting the total water and flour in the levain from the original recipe anyway it doesn't really matter as it won't affect the final hydration.

[majdabratusa]

These information are extremely helpful. Thank you

[gailjordan]

What wonderful information! Thank you.

[markknecht]

Good information. Thanks.
I will have to revisit this again. I have a yeasted recipe that goes through 3 stretch and folds with each cycle doubling in size. Total time takes about 3 hours. When converting it to sourdough I find that ferment isn't long lived enough to get through 3 cycles and, as you say in this video, the dough gets much looser, sort of like it's over proofed. There seem to be limitations on how much total fermentation time I can get from starter vs SAF Red yeast.

[BKDocHoliday]

I am working on converting a sourdough cinnamon roll recipe to commercial yeast. This is very helpful, thank you! Your loaves look wonderful by the way!

[analaughlin]

👏🏼👏🏼👏🏼 Thank you! Thank you! Thank you! I’ve been waiting for this video!

[kenmore]

Thanks Charlie! I understood where you were going with it but didn't completely follow the mathematics. I'm sure I can figure it out when I do it, and now I saw you used a Poolish to make the starter, which is one aspect that threw me lol. I can watch it again if need be. I was surprised you could use entirely whole wheat flour in the starter, but thinking about it, why not? 👍

[Nefi]

Been growing a sourdough starter for about a week now, and really wanted to try my pizza dough with it. Soon as it's ready, I'll give this method a try!

[roostahktchnm]

You are brilliant! This is what exactly ai wanted to experiment. .. thanks for tour all bread science leg work 🙏👍

[laserfloyd]

You should probably make a series/playlist called "MathBaker." 😉
I don't really bake but I find all of this information quite satisfying to learn. 😀

[wok]

Im japanese
learning so much from your channnel