I have been in discussions with @MarySmith about how to adjust the recipe to use sourdough for this market: https://manifold.markets/MarySmith/-improve-my-bread#answer-Np9UQgNcZh
The tricky thing is getting the fermentation time right, which is, of course, very different with sourdough vs. yeast, and the recipe is different enough from how I bake that I struggle to make a good prediction. So the question here is:
If we leave the recipe otherwise entirely the same, and replace the 4g of yeast with 100g of active starter, how long should the fermentation time be?
I assume that 14 hours will be too long. I will be doing experiments with my starter to resolve. Feel free to leave other ideas or questions!
AI summaries should be disable-able!
1,000It depends on the flour and temperature. You also get better results letting it sit in the fridge over night. Of course your starter makes a difference as well. Even the same starter can change over time.
A rule of thumb (literally) is that if you poke it, it comes back half way.
@AlexanderTheGreater I am also a big fan of cold fermenting. The whole point of the other market, however, is that we have to propose single changes to the original recipe. We are trying to evaluate the change to sourdough, so adding cold ferment as well is not desirable.
I am trying to propose a concrete time in hours as a change to the recipe, not a criterion for checking doneness (which is kinda dumb, but feels like the spirit of the market). And yeah, having different starters will be an issue, not much I can do there.
All in all, I agree with all of your points, but they do not help me with the question in the other market!