Replacing Yeast with Sourdough Starter

[Acelestialobject]

Hi..I would like to try out this Moroccan Holes Pancake recipe with sourdough starter. Just not sure of the quantity of starter to replace the yeast and don't want it too sour. Would appreciate any help for adjustments :))

 

• 1 cup (168 grams) fine semolina flour
• 1/4 cup (35 grams) bread flour
• 1/2 tsp (4 grams) fine sea salt
• 1/2 tsp (2 grams) instant dry yeast, or scant 1/4 tsp for overnight
• 1 1/2 cup + 2 tbsp (385 grams) hot water at 105 F/40 C

Edited 8 hours ago by Smithy
Adjusted title capitalization (log)

[AAQuesada]

I would always start with 20% but make sure you are balancing the formula what ever flour / liquid you are adding from the starter you are subtracting from the original recipe 

[Acelestialobject]

11 hours ago, AAQuesada said:

I would always start with 20% but make sure you are balancing the formula what ever flour / liquid you are adding from the starter you are subtracting from the original recipe 

Are you talking about the dry to wet ratio?? How exactly do you do 20%??

[AAQuesada]

20% of the flour and 20% liquid. Yes try not to mess with dry wet ratio. 

 

No promises this will work btw! But if I wanted to do it this is how I would approach the it. 

[Acelestialobject]

8 hours ago, AAQuesada said:

20% of the flour and 20% liquid. Yes try not to mess with dry wet ratio. 

 

No promises this will work btw! But if I wanted to do it this is how I would approach the it. 

Okay Thank you for your advice :)) So Im thinking of replacing 1/4tsp of yeast for 2tbsp of liquid starter for an overnight version of the recipe. Do you think this will make it too sour or will it be enough to create airiness in the batter of such a qty??

[AAQuesada]

I would do everything by weight myself, but I guess the the real answer is a question -how active is your starter? I mentioned earlier that I would start with 20% so that would be about 110g/ 3.5oz sourdough. (If My math is correct, I am a couple drinks in on a Friday night!)

 

I don't trust volume measurements but if that's your thing try 1/2c starter and subtract 1/4 cup flour and water from the recipe (assuming your sourdough is equal parts)