Sam wrote:
> 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
>

You know I had a couple women bakers reading over my shoulder the other
day and they just about ****ed themselves laughing when they started
reading about all these percents and micrograms of flour, etc... They
mumbled something about 'only men' between laughs....

I was taught to make bread by the final feel of the dough....

I have 'never' been able to get the exact amount of flour to mix with
the exact amount of water, there is always variation, but I also mix by
hand if that makes the difference?

Is there a simple explanation for bakers %?

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