nancy wrote:


> 1/2 cup lukewarm water ==> 4 * 28.3= 113 g.
> 1 tablespoon sugar ==> 20 g.
> 1 package yeast
> 3/4 cup lukewarm milk ==> 6 * 28.3 = 170 g.
> 1/2 teaspoon salt ==> 5 grams
> 1/4 teaspoon baking soda ==> 2.5 grams
> 2 1/2 cups bread flour (all-purpose will work) 2.5 * 150 = 375 g.
> cornmeal

This recipe is almost a ringer for the basic white James Beard was
baking over 30 years ago. See "Beard on Bread". It's a little wetter,
but then maybe his cups weighed more <g>.

A quick metric conversion to see what this really is:

fluid = 283 g.
flour = 375 g.
baking soda + salt = 7.5 g or 2% of flour weight

hydration = 75%

So... a really small and wet dough. A little over a pound when baked. I
guess it's scaled for one standard breadpan.

If you're using your starter you won't need the sugar. It's there to
fire up that package of yeast.

If you go with a small, thick sponge, say 140 grams water + 200 grams
flour, you won't need the milk. It serves as a dough conditioner. The
sponge and longer dough fermentation will do the much the same.

Also, by keeping the sponge small, as above, and letting it ferment for
8-12 hours (overnight) at room temp with a tablespoon of your starter,
it will set the conditions for a moderately sour result.

I would add 35-40 grams of corn meal to the sponge. That drops the
final hydration down to 68%, plenty wet but a bit easier to handle. Try
it... see what happens to the "sourness". Corn has a lot of dextrose.

My guess is the 2.5 grams of baking soda is there to either soften the
milk or the water and/or serves as a substitute for sea salt when
combined with regular salt. I'd skip it.

In general... a yeast conversion is best done going to metric first to
see what the heck you're really dealing with. Then building a 20% to
40% sponge in lieu of yeast. Less for more sour. If you want the crumb
effect that milk/butter/oil provides you can add some raw wheatgerm, or
even better, a small bit of well cooked oats. Sounds funky but works.