Form and content can overlap but ultimately diverge, which is why I’m starting a new thread about Butterzopf (literally, “butter braid”), rather than posting within the discussion of challah – another kind of lovely, braided loaf. Butterzopf is a popular loaf in German-speaking Europe, certainly in Switzerland, where it is part of what defines weekend baking for many people.
I’d like to convert the following recipe into a sourdough formula, and I’d be interested to hear how you all would adjust the flour and hydration levels in view of a sourdough starter maintained at 100% hydration. Originally from Katharina Arrigoni’s very nice book Schweizer Brot, the formula is as follows:
150g. wheat-white flour*
3g. fresh yeast
300g. wheat-white flour*
50g. spelt flour
8g. fresh yeast
As an aside, I think the term “wheat-white flour” refers to “Halbweissmehl,” which is a sifted wheat flour (I’m unsure about the exact extraction percentage, even though the word itself could imply 50%). Generally, I’m too lazy to sift my flour anyway. My main concern is completely replacing the fresh yeast with sourdough.
Any tips would be greatly appreciated!