I may be asking the impossible

I may be asking the impossible

Submitted by Sammie1 on November 16, 2015 – 7:25am.

I’m brand new to the forum but not brand new to sourdough. However there are many people with much more experience.

I’ve had my starter for several years. It’s an active happy starter that I keep at 100% hydration.

My starter is very good with tang. In just 8 hours it could produce risen dough that, when baked would make your mouth pucker.

I’ve been trying to use it in recipes that call for commercial yeast. For some recipes, I don’t want the tang in it. I want more of the yeast flavor as a commercial yeast would provide. I know adding things like baking soda or using more starter will reduce the tang, but I’m missing that yeast flavor. I realize I may be asking the impossible but I thought I’d ask those with more experience. How would I start to solve this? 

I’ve been playing with a waffle recipe because it’s easier to experiment with. The original recipe calls for commercial yeast and I love the flavor of them when using it. I’ve switched over to using my sourdough starter for it and while I’ve been able to get rid of the tang, they come out bland. 

Here is the original waffle recipe with commercial yeast:

Overnight sponge:

1/2 cup warm water

1 tablespoon active-dry yeast

1/2 cup melted butter

2 cups whole or 2% milk

1 teaspoon salt

2 tablespoons sugar (optional)

3 cups all-purpose flour

The Next Day:

2 beaten eggs

1/2 teaspoon baking soda


Since I’m only cooking for two, I had to reduce the recipe. So here is what I’ve been doing for sourdough, mildly tangy but bland waffles for two people. Again, I’m trying to bring out the yeast flavor and struggling to do so:

Night Before:

1/4 cup 100% hydration starter

1/8 cup melted butter

1/2 cups whole or 2% milk

1/3 teaspoon salt

1/2 tablespoon sugar (optional)

3/4 cups all-purpose flour

The Next Day:

1 beaten egg

1/4 teaspoon baking soda