Poolish question


I have started experimenting with poolish. I have read several internet articles about poolish. What I am reading, they are mixing equal parts of flour and water and a tiny amount of yeast, let it sit for 8 hours. My question is, for example, how much flour from your recipe do you use to make a poolish?...what is the ratio....for example I want to make DSP dough for my 8x10 pan which calls for a 283 grams dough ball with a 70 % hydration rate.....it calls for 162 grams of flour....how much of that flour should I set aside to make a poolish? Thanks for all replies

Mark S.
posted over 2 years ago

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