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Author Topic: Figuring hydration %s when using a poolish?  (Read 255 times)

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Offline pie eye

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Figuring hydration %s when using a poolish?
« on: January 21, 2013, 10:57:29 AM »
Since my poolish is 1/2 water and 1/2 flour, I have been figuring my overall recipe weight by dividing the poolish weight in 1/2- adding the poolish flour to my flour weight and the poolish water to my water weight. Is this correct? Thanks all!
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Offline Pete-zza

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Re: Figuring hydration %s when using a poolish?
« Reply #1 on: January 21, 2013, 12:37:57 PM »
pie eye,

If you are asking how to account for the poolish in the total dough formulation, you might take a look at the example given at Reply 11 at http://www.pizzamaking.com/forum/index.php/topic,9908.msg86140.html#msg86140.

Peter
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Offline pie eye

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Re: Figuring hydration %s when using a poolish?
« Reply #2 on: January 21, 2013, 02:09:05 PM »
Thanks Pete-zza!
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