After reading "Love Bread", I feel that the author is a very "rational" woman.
Divided into two cases. 1. Assuming that the formula has no leaver, set the weight of the natural yeast in the formula to x directly add 0.5x powder and 0.5x water and 1% total powder to the main dough. For example: the original formula contains 20g of natural yeast, 80g of flour, 50g of water.........uses dry yeast instead: total powder = 10➕80 total water = 10➕50 yeast = 0.9
2. Assume that there is a starter, the original formula: natural fermented ➕ ➕ = powder = yeast head. Yeast head water 2 ➕ powder 2 = full group with dry yeast instead of the water and powder in the starter is also added to the whole group. 1 and 2 are mainly for sweet bread
3. For the European package, if the direct method is not enough, the yeast with dry yeast should be used instead of the yeast method containing natural yeast: the natural yeast is x, the original formula is watery, and the powder is z. Yeast starter = powder (0.5x➕z) water (0.5x➕y) dry yeast (one teaspoon per 150g powder)
The default natural yeast is water-containing 100% liquid yeast