How to switch to SD white breads
This is a two part question:
1) I am currently building a rye starter which I will keep going in the fridge with weekly feedings for future rye breads. However, since I am taking the time to build this, I’d like to enjoy the fruits of my labors as much as possible. How do I create a SD starter for white breads? Do I have to start all over or can I use some of my rye starter and start incorporating white flours? If so, how much at a time and how long should I wait before using it in white breads?
2) I have a couple of white bread recipes that I currently use that I really like and that I’ve gotten a feeling for, but they use instant yeast. Once I have a white bread starter, can I adapt those recipes, or do I just need to find new ones? And if I can adapt them, how should I do it and what should I know about the process?
Source: Fresh Loaf