Hi Denise! You can convert a commercially yeasted dough to a sourdough by making a sourdough build with about 30% of the overall recipe flour. Multiply your total flour weight by 0.30 and add an equal amount of water and then add 10-20% (of the 30% flour weight) of ripe sourdough culture. Allow the mixture to ferment 12-16 hours at room temperature. When you perform your final mix with the recipe, remember to remove the flour and water weights you used for your sourdough build and to omit the yeast. Also keep in mind that because sourdough ferments at a slower rate, you will need to adjust your fermentation times accordingly. Good luck, and happy stollen! 

• Reply