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Photo by Kilroy

Cooking Level: Intermediate

Home Town: Pensacola, Florida, USA

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Kilroy is asking: (2 answers)
Can you help me? I am looking for a conversion table/chart to adjust the water and or milk (wet not dry) to sourdough starter. I have made some adjustments on my own without the best of success. The last loaf I tried came out tasting good, but it was the runt of the litter. I will admit my laziness, I use a bread machine in case that has any effect on the adjustments to be made.

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Last updated: Nov. 14, 2012 2:31 am
Posted: Nov. 13, 2012 2:52 pm
Answered by: MammaBear04
Nov. 13, 2012 3:13 pm
I have never tried sourdough. I cheat. I make a milk and butter loaf that comes kinda sorta close. A bread machine should have no effect on it at all. It's more temp than anything.
Nov. 13, 2012 3:58 pm
Are you asking what the ratio should be between milk and sourdough starter???? Generally, you add more flour if you dough is too sticky.
Nov. 13, 2012 5:02 pm
What I am trying to do is accomodate liquid (milk and or water) to accomodate sourdough substituted into a regular bread recipe. For instance, if a regular recipe calls for 1 1/2 cups water and a sourdough loaf of the same size (weight) calls for 1 1/4 cups sourdough starter and 3/4 cup water, where should the adjustment in the liquid be made? Thak you for replying.
Answered by: Bibi
Nov. 14, 2012 1:29 am
You might take a look at this recipe to see how it compares with the recipe you want to use. Be sure to look at some of the reviews for Plain and Simple Sourdough Bread.
Nov. 14, 2012 2:31 am
You are probably better off comparing various sourdough recipes for ratios then trying to convert a white bread recipe.
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