One of the most common questions I get is how to convert yeast dough recipes into a sourdough recipe. The process isn't completely straight forward, however it can definitely be done with a little practice! This is the method I use to convert my recipes into sourdough recipes.
Sourdough Cinnamon Roll Recipe ►[ Ссылка ]
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Here are a few other videos that may be helpful for you:
Understanding the Sourdough Bread Start to Finish► [ Ссылка ]
Understanding the Bread Making Step-by-Step► [ Ссылка ]
Breaking Down Baker's Percentages► [ Ссылка ]
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TIMESTAMPS:
0:00 Introduction
0:38 What you need to know before you start
1:20 How to decide how much starter to put in your dough
2:53 Percentage of starter to put into your dough
3:30 How to adjust your recipe to keep the hydration the same when adding starter
5:07 Adjusting the liquid temperature when converting to sourdough
6:08 Increasing rising times when converting to sourdough
7:39 How to read your dough to know when it's ready
10:40 Outro
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To Calculate your Optimal Water Temperature:
Take the temperature of your room, your starter, and your flour in Fahrenheit and subtract those from 300.
For example: Room temperature is 72F, Flour 72F, Starter 72F
300-72-72-72= 84
If you are kneading your dough by hand, subtract another 5 from your new number and this is the ideal temperature of your water.
If you are using a stand mixer, subtract by 10 and this is the ideal temperature of your water.
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