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)?
> _______________________________________________
>

Use baker's % of starter flour for white (wheat) flour breads of 12 - 20
% - start with 16 %.

Include starter water to total dough water calculation.

Forget all the other hullabaloo.

Sam