Convert 60g Sourdough Starter (80% Hydration) to Commercial Yeast
How to remove 60g of 80% hydration levain from any sourdough recipe by restoring +33.3g flour and +26.7g water.
Think of the swap as a bookkeeping exercise, not a recipe change. 60g of 80% levain is not 60g of nothing — it is 33.3g of flour and 26.7g of water that you are about to delete. Put them back, and the dough returns to 483.3g flour and 341.7g water at 70.7% hydration, now leavened by 6.8g of instant yeast for a 1.5 – 2.0 hours warm bulk rise.
- Add Back Flour
- +33.3gReplaces flour inside 60g (80%) starter
- Add Back Water
- +26.7gReplaces water inside 60g (80%) starter
- Instant Yeast (2-Hr Rise)
- 6.8g (2.2 tsp)For 483.3g total flour batch
- Preserved Hydration
- 70.7%341.7g W / 483.3g F
Gram Weights for Replacing 60g of 80% Hydration Starter
Neighbouring starter weights are included so you can scale the swap up or down from the same base formula.
| Fermentation Speed | Instant Yeast (g / tsp) | Active Dry Yeast (g / tsp) | Fresh Yeast (g) | Add Back Flour & Water |
|---|---|---|---|---|
| 50g @ 80% (Standard Same-Day (1.5–2 hrs)) [Your Batch] | 6.7g (2.2 tsp) | 8.4g (2.7 tsp) | 20.1g | +27.8g F & +22.2g W |
| 80g @ 80% (Slow Artisan Bulk (3.5–4.5 hrs)) Scaled Down | 3.5g (1.1 tsp) | 4.3g (1.4 tsp) | 10.4g | +44.4g F & +35.6g W |
| 60g @ 80% (Overnight No-Knead / Cold Proof (12–18 hrs)) Scaled Up | 1.2g (0.4 tsp) | 1.5g (0.5 tsp) | 3.6g | +33.3g F & +26.7g W |
| 40g @ 80% (Standard Same-Day (1.5–2 hrs)) Trimmed | 6.6g (2.1 tsp) | 8.3g (2.7 tsp) | 19.8g | +22.2g F & +17.8g W |
| 70g @ 80% (Slow Artisan Bulk (3.5–4.5 hrs)) Expanded | 3.4g (1.1 tsp) | 4.3g (1.4 tsp) | 10.3g | +38.9g F & +31.1g W |
Live Parameter Solver for Convert 60g Sourdough Starter (80% Hydrati
Dial in custom baker's percentages and export your adjusted +33.3g formula for bake day.
Decomposing 60g of 80% Hydration Starter: Flour + Water Conservation
Deleting 60 g of 80% starter without adding back 33.3g flour and 26.7g water shrinks loaf volume and distorts the 70.7% hydration ratio across the 483.3g batch.
Watch the oven spring rather than the mixing. With 6.8g of commercial yeast the loaf will rise fast in the first 90 minutes, which means less time to develop a rounded shape and more chance of a flat crown if you shape too early.
Step-by-Step Reverse Conversion Protocol (60g @ 80%)
- Weigh the Restoration (33.3g + 26.7g): Set out the flour and water that were hiding inside the 60 g of 80% starter before you do anything else.
- Build the Dough (483.3g F / 341.7g W): Combine them with the original 450g and 315g, then add 2% salt and 6.8g of instant yeast.
- Mix and Rest: Knead to a smooth, cohesive dough and rest 10 minutes before a second mix to develop gluten.
- Proof for 1.5 – 2.0 hours warm bulk rise: Bulk at 78°F (26°C) until doubled, then shape, pan and bake immediately.
Cereal Chemistry & Bench Execution FAQs
Can I use fresh cake yeast instead of dry yeast for the 60g starter swap?
Yes, but fresh compressed yeast is only about a third as potent per gram, so you need roughly 20.4g instead of 6.8g.
Can I scale the conversion to a different flour weight?
Yes. The yeast dose is a percentage of total flour, so on a larger batch multiply 6.8g by the ratio of the new flour weight to 483.3g.
Is this conversion useful for pizza or focaccia batch?
Very. A commercial-yeast batch on 483.3g of flour with 6.8g of yeast rises predictably, which suits a same-day pizza schedule, and the cold-ferment option works for overnight pizza too.