Author Topic: Flour increase in poolish  (Read 4668 times)

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Offline pythonic

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Re: Flour increase in poolish
« Reply #25 on: November 14, 2012, 01:42:06 PM »
Only the amount of flour added to the poolish changed.  The overall total flour used and hydration  was the same when the doughballs were made.
If you can dodge a wrench you can dodge a ball.

Offline dellavecchia

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Re: Flour increase in poolish
« Reply #26 on: November 14, 2012, 01:46:13 PM »
Got it. I am not really seeing why it would double the fermentation rate if everything else stayed the same. Craig may have given the answer though.

John
« Last Edit: November 15, 2012, 10:52:30 AM by dellavecchia »

Offline dellavecchia

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Re: Flour increase in poolish
« Reply #27 on: November 14, 2012, 01:48:37 PM »
How do you mix your poolish, just until incorporated or with a mixer?

John

Offline pythonic

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Re: Flour increase in poolish
« Reply #28 on: November 14, 2012, 08:31:43 PM »
I just mix in a bowl with a butter knife then let sit for 15 hours.
« Last Edit: November 14, 2012, 09:28:25 PM by pythonic »
If you can dodge a wrench you can dodge a ball.