Comments on: Converting Commercial Yeast Recipes to Sourdough http://www.cookingmanager.com/convert-commercial-yeast-recipe-sourdough/ Helping Home Cooks Save Time and Money in the Kitchen Mon, 06 Feb 2012 13:43:03 +0000 hourly 1 By: Jaeny http://www.cookingmanager.com/convert-commercial-yeast-recipe-sourdough/comment-page-1/#comment-3532 Jaeny Tue, 07 Jun 2011 03:33:43 +0000 http://www.cookingmanager.com/?p=905#comment-3532 Lol, the bread is cute...it does look a little like a cute pair of butt :) it's great that you chose to share this idea with us, though I usually try to implement <a href="http://www.yeastfreecenter.com/yeast-free-foods" rel="nofollow">yeast free food</a> at home, especially if they involve commercial yeast. Still, I would love to try this and see how it goes for me. Lol, the bread is cute…it does look a little like a cute pair of butt :) it’s great that you chose to share this idea with us, though I usually try to implement yeast free food at home, especially if they involve commercial yeast. Still, I would love to try this and see how it goes for me.

]]> By: Lisa Caponigri http://www.cookingmanager.com/convert-commercial-yeast-recipe-sourdough/comment-page-1/#comment-2056 Lisa Caponigri Wed, 09 Jun 2010 17:37:29 +0000 http://www.cookingmanager.com/?p=905#comment-2056 I'm a novice at this, and I've run into the problem of the yeast not rising, too. I'll definitely work your tips into my next batch! I’m a novice at this, and I’ve run into the problem of the yeast not rising, too. I’ll definitely work your tips into my next batch!

]]> By: Cathy (breadexperience) http://www.cookingmanager.com/convert-commercial-yeast-recipe-sourdough/comment-page-1/#comment-1582 Cathy (breadexperience) Tue, 09 Mar 2010 16:49:03 +0000 http://www.cookingmanager.com/?p=905#comment-1582 This is great info Laurie! Thanks for sharing! This is great info Laurie! Thanks for sharing!

]]> By: Laurie Ashton Farook http://www.cookingmanager.com/convert-commercial-yeast-recipe-sourdough/comment-page-1/#comment-1513 Laurie Ashton Farook Mon, 22 Feb 2010 07:50:12 +0000 http://www.cookingmanager.com/?p=905#comment-1513 Mimi, glad to hear you found it insightful. :) FH, happy to help and I'm glad to hear you didn't find it too complicated or too math-geeky. I *am* a math geek, but tried to use easy-to-understand examples, and no, I have no idea why so many math geeks get hooked on sourdough. Seems a bit of an odd association, doesn't it? :) Mimi, glad to hear you found it insightful. :)

FH, happy to help and I’m glad to hear you didn’t find it too complicated or too math-geeky. I *am* a math geek, but tried to use easy-to-understand examples, and no, I have no idea why so many math geeks get hooked on sourdough. Seems a bit of an odd association, doesn’t it? :)

]]> By: FH http://www.cookingmanager.com/convert-commercial-yeast-recipe-sourdough/comment-page-1/#comment-1510 FH Mon, 22 Feb 2010 03:40:09 +0000 http://www.cookingmanager.com/?p=905#comment-1510 Right to point without a lot of technical theories of how much starter I need when converting recipe to sourdough. I spent hours on the net looking for an answer to this question. You can't believe all the technical info...on the subject. I was ready to give up. Then I said someone out there must have a simple answer for my question. Thank goodness for your site. I've only been baking sourdough breads for about 2 years, just like you. Now I know how to convert my recipes without all the technical terms that some associate sourdough baking with. I can't get over how many mathematical geeks love Artisan baking. When they try to help you out they talk in numbers. I get lost. I do use a digital scale for measuring my ingredients but that's it. I'm baking up a beautiful loaves of Artisan breads without all the technical jargon. I have a natural feel for dough that's a big help too. Just wanted to thank you for the info... FC Right to point without a lot of technical theories of how much starter I need when converting recipe to sourdough.

I spent hours on the net looking for an answer to this question. You can’t believe all the technical info…on the subject.

I was ready to give up. Then I said someone out there must have a simple answer for my question. Thank goodness for your site.

I’ve only been baking sourdough breads for about 2 years, just like you. Now I know how to convert my recipes without all the technical terms that some associate sourdough baking with.

I can’t get over how many mathematical geeks love Artisan baking. When they try to help you out they talk in numbers. I get lost.

I do use a digital scale for measuring my ingredients but that’s it.

I’m baking up a beautiful loaves of Artisan breads without all the technical jargon. I have a natural feel for dough that’s a big help too.

Just wanted to thank you for the info…

FC

]]> By: Mimi http://www.cookingmanager.com/convert-commercial-yeast-recipe-sourdough/comment-page-1/#comment-1423 Mimi Mon, 15 Feb 2010 12:11:22 +0000 http://www.cookingmanager.com/?p=905#comment-1423 Good insight on the danger of too much starter and how it works. Good insight on the danger of too much starter and how it works.

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