Fresh Yeast vs. Poolish in Neapolitan Dough


i am just curious why to add 7 grams of fresh yeast for the neapolitan dough ?

I thought the poolish would act like the yeast ?

I make my dough without any further yeast just with the starter and it works really fine.

Is there a reason and should i give this a try ?
which advantages do i get from this ?

thanks in advance !!

Robert U.
posted about 1 year ago

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With fresh yeast, the amount used is 2-3x vs. the amount of dry yeast. Even though 7 grams might seem like a lot, it ends up being less because you're using fresh yeast.

In cases like this I run a side-by-side experiment: make two half batches and use fresh yeast + poolish in one, and in the other, just poolish.

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Raj Irukulla admin
posted about 1 year ago

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