Darren wrote:
> Is there a standard formula to convert non-sourdough recipes to using
> sourdough? Specifically, reducing flour/liquid amounts or eliminating
> baking soda/baking powders (and obviously packaged yeast)?

I have had very good results using 2 cups of active foam or in my case a
little less than 1 cup stirred down to replace one dose (packet, cube,
2.25 tsp, etc..) of yeast and it's liquid. I got this from The Joy of
Cooking.

Mike
Some bread photos: http://www.mikeromain.shutterfly.com