I am not an expert on the yeast = starter conversion. My guess is that it would work, but you would likely want to hold back on some (half?) of the buttermilk, as the dough would be too wet to work with.
I subbed the packet of instant yeast with 100g of starter. Decreased flour and milk by 50g each (I think it ended up being 490g of flour and 190g of milk). While I was mixing I found it pretty dry so I added a splash more milk. Once assembled, I let it proof a little longer, like around 1.5 hours. ItтАЩs also 9 degrees out so this might have impacted the slower rise during the second proof. In my opinion they came out well!
Is it possible to sub out the instant yeast for say a cup of starter? Would it change the rise schedule at all?
I am not an expert on the yeast = starter conversion. My guess is that it would work, but you would likely want to hold back on some (half?) of the buttermilk, as the dough would be too wet to work with.
If you do sub starter, please let me know on how it worked out!ЁЯЩВ
I subbed the packet of instant yeast with 100g of starter. Decreased flour and milk by 50g each (I think it ended up being 490g of flour and 190g of milk). While I was mixing I found it pretty dry so I added a splash more milk. Once assembled, I let it proof a little longer, like around 1.5 hours. ItтАЩs also 9 degrees out so this might have impacted the slower rise during the second proof. In my opinion they came out well!
Thank youu!! Will try!!