If some of the terms used are unknown, you are invited to consult the Glossary of the terms.
Curious about converting sourdough recipes to use commercial yeast? This tool is designed for bakers who love to experiment and want a reliable way to adapt their recipes. It uses clear, mathematical ratios—no mysterious formulas—so you can make informed adjustments with confidence.
Important Note:
Changing the type of leavening agent (e.g., from sourdough to dry or fresh yeast) will inevitably alter the recipe’s behavior. Fermentation times, flavor profiles, and dough structure will differ. So, while this converter gives you a solid starting point, don’t expect identical results. Embrace the differences—they’re part of the baking journey!