Like many people, I've been doing a good bit of sourdough baking during the quarantine and, like many people, I am in a state of near-constant panic that I have to use up the starter that is constantly growing! I tend to bake breads but am branching out into enriched doughs and desserts. I am curious if there are any hard and fast rules, ratios, or techniques to how to take a yeast recipe (bread, pastry, cake, whatever) and make it with a sourdough levain instead?
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