How to count yeast for sourdough?

here is a recipe for HP, by leaps and bounds

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=6127.0
Ingredients

Dry yeast 1.5 tsp.
Wheat flour 500 g
Sugar 2 tbsp. l.
Salt 1.5 tsp
Vegetable oil 3 tbsp. l.
Kefir + water 320 ml
Medium onion (finely chopped)
Dill, finely chopped, about 2 tbsp. l.

and how to count it for leaven?

well, or send me where to read

It depends on what sourdough, if 100%, then let's say you take 200 g of sourdough, which means you subtract 100 g from the total flour and 100 g from the liquid, you get 400 g of flour, 220 ml of water + 200 g of sourdough. If it is thick, then it is more difficult to count, but still, calculate from the total amount of flour and water that were used for sourdough.

And when you can take not 200g but 1-2 tables. spoon? How to find out?

please tell me which bread maker to buy. so that you can bake bread with hop sourdough according to your recipe? And generally different baked goods according to your own recipes?

To bake bread with any leaven, any stove will do. There is no such thing that this oven is for hop sourdough and another for lactic acid.

[YULANCHIK]

YULANCHIK, you probably mean programmable HP? There are many such ovens, but sourdough is a living being, it is impossible to fit a certain program under it, you still have to keep an eye on sourdough bread and turn on baking when the dough doubles. Therefore, any bread machine will do. Good luck!

So what is the ratio of sourdough to yeast?

So what is the ratio of sourdough to yeast?

Vladimir, all this is not so simple, just replace yeast with sourdough. Each particular bread must have its own inherent taste, which is determined by the quantity and quality of the leaven, and other ingredients. In modern bakery, in pursuit of profit, the whole long process of making rye bread dough is greatly simplified, instead of leaven, yeast and all kinds of additives are widely used, which naturally affects the quality of the bread.
The starter culture can be thick, liquid or KMKZ, the difference will be in the amount of wild yeast and lactic acid bacteria in each of them, which determines the final product. If you take a simple rye, rg / psh sourdough bread, then 25-30% of all flour is relied on for sourdough, 10-15% in custard and sponge grades. Let's look at these numbers using the example of the simplest hw / psh "Orlovsky" bread weighing a little over 700g. All flour-500g., Water-346g. will go to the leaven; flour-140gr. water-106gr., or if you switch to yeast, then I would probably use 10-12gr. fresh yeast, but then you need to add any acidifiers, which is contrary to the original recipe. Vladimir, I would advise you not to use dubious recipes from the instructions for HP, since they are all written under a carbon copy and no one knows by whom.

[Vasilica]

Vasilica, Thank you

[dogsertan]

dogsertan, thank you, you are right, you need to use recipes for a specific bread of which are not enough, thank you again.

Good day! I want to bake sourdough bagels with rose jam. Found a yeast recipe from kava https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=390232.0 How to use it, but with leaven?

Ingredients

butter (margarine) 250 g
sour cream 250 g
pressed yeast 15-20 g
flour about 2.5-3 tbsp
jam (marmalade, jam)