Sourdough Starter instead of Poolish


Hi everyone,

I’d like to try a sourdough Neapolitan, I already have my own starter and wondered if it would work to replace the 90g poolish in Tony’s recipe with 90g starter (100% hydration)? Would I need to amend the recipe in any other way?

Stephen

Stephen Lavery
posted 3 months ago

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It depends on the starter, but swapping out the poolish is a good starting point. Given both the poolish and the starter are 100% hydration, the overall hydration of the dough won't be affected.

Really, this will come down to the starter, and there's no way to tell until you try.

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Raj Irukulla admin
posted 3 months ago


I substituted a wild sourdough bread starter and the dough came out great. It was a slightly sour with a nuttier taste, not overwhelming though. Give it a try!

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Ron Bitzer
posted 3 months ago


Thanks both. Would you recommend still adding the 7g fresh yeast when mixing the dough or could it be left out?

Stephen Lavery
posted 3 months ago


The recipe worked great , it turned out fantastic

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Stephen Lavery
posted 3 months ago


Nice presentation....simple. Simple food for what was thought to be for "simple people."

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James Arlotta
posted about 2 months ago


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