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Author Topic: What is the exchange quantity for IDY and Levito Madre or sourdough starter?  (Read 212 times)

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Offline gdepozsgay

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I'm forever guessing on the quantity conversion of starter/IDY/ADY. Some internet info is that 100g of starter equals 5-7g of dry yeast. Is there a conversion table on the site? I can't locate one.
George

Offline Pete-zza

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I'm forever guessing on the quantity conversion of starter/IDY/ADY. Some internet info is that 100g of starter equals 5-7g of dry yeast. Is there a conversion table on the site? I can't locate one.
George,

I am not aware of any chart on the forum that deals with conversions of starters to dry forms of yeast. But to get an idea as to what such conversions entail, you might want to take a look at Reply 1139 at:

https://www.pizzamaking.com/forum/index.php?topic=52803.msg681729;topicseen#msg681729

Peter

Offline gdepozsgay

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Thanks Pete. The links are helpful. George
George

Offline Heikjo

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Commercial yeast is pretty consistent around the world, but sourdough starters are much more individual. My best advice is to make notes when you bake and adjust as needed. Some might use 5% for a recipe and someone else 10%. You can of course find numbers from others as starting points, but always be prepared to make adjustments.

FWIW, here’s my typical amounts for a 24 hour dough fermented at 15C: 4% starter or 0.18% IDY. They rise to 1.8-2.2x in size.
Heine
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Offline TXCraig1

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George,

I am not aware of any chart on the forum that deals with conversions of starters to dry forms of yeast. But to get an idea as to what such conversions entail, you might want to take a look at Reply 1139 at:

https://www.pizzamaking.com/forum/index.php?topic=52803.msg681729;topicseen#msg681729

Peter

It's easy to convert a starter-based formula to dry yeast. Just use the table to match the fermentation time/temp: https://www.pizzamaking.com/forum/index.php?topic=26831.msg511590#msg511590

A chart that goes the other way from baker's yeast to baker's yeast starter (poolish, biga, etc) is uncharted territory. For dry yeast to SD starter, this is the table: https://www.pizzamaking.com/forum/index.php?topic=22649.0
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
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Offline drainaps

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No straightforward conversion as how your flour interacts with your starter will be key.

Another important factor is starter hydration. It's not the same 100 gr of a 60% biga or 100 gr of liquid levain (100% hydration in most cases).

Are you refreshing your starter with the same type of flour you'll be using? Good answers above but you'll need to experiment. You might want to use a preferment for the first few bakes, will be easier to gauge what you'll be doing.
« Last Edit: October 31, 2021, 05:17:51 AM by drainaps »

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