How to Measure Yeast for Poolish Starter

My palm scale has not arrived yet and my current scale only registers to o grams. What is the best way for me to measure 0.36 grams of fresh yeast for the Poolish Starter?

Joe Carbone
posted about 1 month ago

How long should poolish rest?

How long should the Poolish rest before using? One place I saw 18 hours, another says to use within 8 hours. Thank you

Raffi S
posted almost 2 years ago

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... (more)

Mark S.
posted 12 months ago

Room temperature for Pizza Bible poolish recipe

The Pizza Bible mentions that poolish should be left at room temperature for 18 hours. What temperature is considered room temperature? Thank you.

Simona Buttini
posted almost 3 years ago

Difference in flavor/texture between Poolish and Tiga?

First off, I wanted to say big thank you to Tony and the team for making a great book! I've made the master dough with poolish last weekend and baked on two stones at 570F. Came out fantastic - defin... (more)

Alex L.
posted 9 months ago

Poolish or Tiga

On both Poolish and Tiga it says in the Pizza Bible to sit for 18 hours, in the next paragraph it says you can store in refrigerator, but not for more than 8 hours. Should that be 8 days?

Joseph B.
posted almost 3 years ago

poolish percentage

This may seem like a silly question, but is there any typical or usual percentage of poolish used in a dough recipe??

I've tried using a poolish in the past but never seemed to get any better resu... (more)

Tory Glenn
posted over 1 year ago

Too much yeast in poolish

I had a brain freeze when making my starters and put in double the amount of ADY. One tiga and the other a poolish. Are they salvageable?

Cedrick W.
posted almost 2 years ago

2000g. Big Batch of Master Dough mixed by hand

Tuesday: Made the Poolish

Wednesday: Mixed the dough and did a bulk ferment overnight in the fridge.

Thursday: Degassed the dough and portioned out the dough balls, 8oz. Each

The ... (more)

SFPizzA ChAmP
posted about 1 year ago

Poolish yeast proofing

While following the instructions for creating poolish I encountered some problems. The first step is to add 1/3 of 1/8 teaspoon active dry yeast to 47g cold tap water. Then whisk the two together for... (more)

Thumb img 7434
David P.
posted over 2 years ago

Cold Bulk Fermentation Using Poolish Starter

Hey!

I am wanting to try out Tony's Neapolitan recipe and had a question about bulk fermentation when using a Poolish.

Just to go through my normal routine without using a Poolish - I normally... (more)

Rory Martinez
posted over 1 year ago

percentage of poolish

So, is there any ideal percentage of poolish / starter to add to the dough recipe for the best flavor profile?

I've tried making dough in the past and adding a poolish, but it seemed I was never a... (more)

Tory Glenn
posted 7 months ago

SALUTE to the P-Unit!

Big Congrats to Tony and team on another successful Pizza Expo in Vegas!

Matt with the big WIN! Bringing home another trophy to Capos.

Another pizza night well done i think.

Made Master... (more)

SFPizzA ChAmP
posted over 1 year ago