Easily Convert Any Recipe Into A Sourdough Recipe

Learn how to convert any recipe into a sourdough recipe! You can add that delicious sourdough tang to any of your favorite recipes. Just use follow these simple steps to convert your favorite recipes into a sourdough version.

Sourdough starter in a jar. There is a loaf of bread dough next to it.

This post may contain affiliate links. Read the full disclosure here.

It’s safe to say that I am crazy about sourdough. Of course, who wouldn’t go nuts over the delicious complex flavors that sourdough adds? If you have ever tried it, then you know exactly what I am talking about. 

So, why not turn every recipe into a sourdough one? And that is exactly what we are going to do! No matter what recipe, whether it’s quick breads, pancakes, or muffins, you can use your own sourdough starter and convert it.

Surprisingly, converting a recipe is a simple process! 

So, in this guide, I am going to teach you everything there is to know about how to easily convert your favorite recipes into a sourdough recipe. I will show you my step-by-step process and what I’ve learned over the years. 

How Much Sourdough starter equals a packet of yeast?

Roughly ½ cup of sourdough starter (100 grams) equals one packet of yeast.

Is it cheaper to buy or make sourdough?

It is cheaper to buy sourdough since the only ingredients in it are flour, water, and salt.

Can I use all purpose instead of bread flour for sourdough?

Yes, you can use all purpose flour for sourdough baking! Bread flour is recommended for sourdough since it has higher protein content. 

measuring cups on a wooden cutting board

How To Convert Any Recipe To Sourdough

You can easily convert any recipe into a sourdough recipe! As long as the original recipe has flour and liquid, go ahead and take your sourdough starter or the discard out of the fridge and get ready to bake.

The directions to convert to sourdough depend on the type of recipe you are trying to convert. 

Directions To Convert Yeast Recipes To Sourdough

To convert any yeast recipe into a sourdough recipe, simply follow the following steps:

  1. Swap one packet of conventional store-bought instant yeast for ½ a cup of active sourdough starter (100 grams)
  2. Reduce the liquid in the recipe by ¼ cup (50 grams)
  3. Reduce the flour in the recipe by ⅔ cup (25 grams).
  4. Rise times for the dough will require double the time.

With those simple steps, you can easily turn your favorite bread recipe into a sourdough one!

These measurements are based on a starter that has a 100% hydration rate. This means that the starter has been fed one part water and one part flour. Since the ratio is 1:1, all we have to do is subtract 50% of liquid ingredients and 50% of flour in weight from the original recipe. 

Banana pancakes recipe that was converted into a sourdough recipe. There are sliced bananas and maple syrup.
My Sourdough Banana Pancakes Recipe

Convert Non-Yeast Recipes To Sourdough

To turn any non-yeast recipe into sourdough, follow these steps:

  1. Add 1 cup (200 grams) of sourdough starter or sourdough discard to the recipe
  2. Reduce the flour in the original recipe by 100 grams.
  3. Reduce the liquid in the original recipe by 100 grams.

If you don’t have a measuring scale, refer to my Sourdough Baking Conversion Charts. It lists all the cup measurements for flour, water, and an active sourdough starter and discard.

Hydration of Your Sourdough Starter Matters

These calculations were done with a sourdough starter that is at 100% hydration. That means that it is fed with a ratio of 1 part flour and 1 part water. The equal parts of half flour and half water ratio makes it easy to convert recipes since all we need to do is subtract half flour and half water from the original recipe.

If you feed your starter a different ration of flour to water, then you will need to make your adjustments accordingly. The amount of flour you feed it will determine the hydration of your starter.

However, no matter what hydration your starter is at, the basic steps are still roughly the same: add the starter and then reduce the flour and water in the original recipe. 

Sourdough starter in a glass jar

Things To Consider When Converting Recipes to Sourdough

It is Best To Measure Ingredients By Weight

Measuring by weight will yield more accurate results. 

While you are baking, keep in mind that a cup of flour differs in weight from a cup of water. So, I highly suggest that you use a digital measuring scale whenever you are baking. 

However, if you don’t have a scale, you can refer to these Sourdough Baking Conversion Charts. The charts contain all the cup measurements for flour, water, and an active sourdough starter and discard.

Make Sure Your Starter Is Active When Converting Yeast-Based Recipes

This is very important! Make sure that your starter is active when replacing the commercial yeast. You want to make sure that the starter is strong and can actually make the bread rise.

You do not want to use sourdough discard when converting yeasted recipes. Discard isn’t strong enough to make the dough rise. Moreover, you will not be able to estimate how long it will take the discard to give rise to the bread (if it does at all).

Sourdough starter in a glass jar

You Might Need To Add Additional Flour Or Liquids

Wait, didn’t I just give you the conversions?! Okay, I did and I was being truthful. However, you will need to check the consistency of your sourdough dough in the specific recipe you chose. 

The important thing is the consistency of your dough. The consistency is determined by the type of flour that was used, the acidity of the starter, and even the ratio of flour used when feeding.

If the dough is too wet and sticky, then you will need to add one tablespoon of flour at a time. On the other hand, if your dough seems too dry, then add a little bit of water at a time. Continue until you reach the desired consistency.

Rising Time of Commercial Yeast And Sourdough Differ

You will need to anticipate for a longer rise time!!!! Ah, the downside of converting a yeast recipe into a sourdough recipe.

It will take double the time for your yeasted recipes to rise when converting to sourdough. Even if you leave the dough in a warm place at room temperature, it still will require more time than the original recipe.

However, even though sourdough is a wild yeast, it is STILL yeast!!! There are natural yeasts in the sourdough culture that require a longer fermentation time.

It is more than capable of rising the dough for any yeast bread recipe your heart desires. You might need to let it rise overnight and finish the recipe the next morning. 

Other Helpful Sourdough Baking Guides You May Like

Sourdough Baking Conversion Chart

Sourdough Vs. Yeast – What’s The Difference?

Baking With Yeast Guide

Foolproof Sourdough Starter From Scratch Recipe

Sign Up For My Newsletter

Planning out what you’re going to bake for the entire week can be hard to remember if you don’t stay organized. This free baking planner printable will help you stay on top of everything so that you can stay on schedule.

Subscribe to my email list and get your FREE weekly baking printable!

sourdough starter that will be used to convert any recipe into sourdough
Print
5 from 2 votes

Convert Any Recipe Into Sourdough

Learn how to convert any recipe in a sourdough recipe! In just a few simple steps, you can add that delicious sourdough flavor to any recipe.
Course: Bread
Cuisine: American
Keyword: Sourdough, sourdough discard recipes
Calories: 228kcal
Author: Xena Kai

Materials

  • 1 Cup Sourdough Starter need 1/2 cup to 1 cup

Instructions

To Convert Yeast Recipes Into Sourdough

  • Swap one packet of conventional store-bought instant yeast for ½ a cup of active sourdough starter (100 grams)
  • Reduce the liquid in the recipe by ¼ cup (50 grams)
  • Reduce the flour in the recipe by ⅔ cup (25 grams).
  • Rise times for the dough will require double the time.

To Convert Non-Yeast Recipes Into Sourdough

  • Add 1 cup (200 grams) of sourdough starter or sourdough discard to the recipe
  • Reduce the flour in the original recipe by 100 grams.
  • Reduce the liquid in the original recipe by 100 grams.

Nutrition

Calories: 228kcal | Carbohydrates: 48g | Protein: 7g | Fat: 1g | Sodium: 4mg | Fiber: 2g

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating