Peter or anyone else that might be interested,
I received the PMQ magazine today. http://pmq.com/digital/201012/ On page 16, I was surprised that Tom Lehmann had an article about Acting Poolish, explaining how to incorporate poolish or ferment into your dough.
Norma
The first thing about the Lehmann article that had me confused was in the explanation of the article. It says "the dough doctor explains how to incorporate poolish or ferment into your dough" Shouldn't the word ferment be 'preferment'?
What is interesting to note, the biggest difference between Lehmann and Rosada's methods are the amount of yeast that is called for in the poolish.(Lehman calls it a sponge) Lehman says put it all in. Rosada says to put in only a
percent of yeast based on the flour involved in the poolish based on the fermentation time.
All I can say is that I tried the Rosada method, and my poolish did not reach the breaking point in the time alloted. Next time I think I will add all the yeast like Lehmann does and see how it goes.
Rosada article :
http://www.bakerconnection.com/artisanbaker/article_04.htmLehmann article (page 16):
http://pmq.com/digital/201012/
