Help with converting recipes to use my starter
I’ve finally purchased Reinhart’s BBA book and would like to adapt the recipes to use my own starter. I’ve been using a firm starter (50% hydration) for years and have been turning out some wonderful breads. I fall solidly in the weekend warrior category, but take baking seriously.
I’m looking at the BBA recipe for ciabatta, biga version in which the biga percentage is 178%. Most recipes I’ve used employ about 30-40% of my dry starter, so I’m guessing that I can’t just substitute with my starter using the same percentage? Or can I?
Thanks in advance for any advice!
Source: Fresh Loaf