100% sourdough starter pre-ferment substitution for IDY?

I want to know if there is a standard calculation for using 100% sourdough starter culture (no commercial yeast) in a dough recipe.

IE. If the recipe calls for 0.5% IDY what would be the correct amount of starter needed in a percentage to replace it?

Thanks for your help guys!


Since all sours are different in fermentative properties, there is no way to know how much of a sourdough starter will be needed to replace a given amount of yeast. You will need to establish the amount by trial and error. Also keep in mind that doughs leavened only with a sourdough will take MUCH longer to rise than one leavened with yeast. The rising time for a sourdough leavend dough is typically 4 to 12-hours, while the rising time for a yeast leavened dough can be measured in minutes or just a couple hours.
Tom Lehmann/The Dough Doctor

Also, temperature of your dough and the room temperature are going to make a big difference in your rise times. Nancy Silverton’s book, I think it is called La Brea bakery breads, gives a recipe for sourdough pizza dough. This would give you a starting point.

Thx guys!