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| Baking (rec.food.baking) For bakers, would-be bakers, and fans and consumers of breads, pastries, cakes, pies, cookies, crackers, bagels, and other items commonly found in a bakery. Includes all methods of preparation, both conventional and not. |
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Converting Sourdough Formula To Non-Sourdough Formula
Hi, I'm new here and have a formula I would like to convert to a non-sourdough. The levain calls for 1 oz of stiff starter, then when it's added to the final dough formula it is 2 1/4 ounces. I would prefer not doing this as a sourdough. Hope someone can help me out. Thank you!
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