Hi all,

I bought a bag of a new brand of Pizza flour (La Milanaise:

https://lamilanaise.com/en/product/organic-tipo-00-pizza-flour/)

And want to try it out by making Poolish, following Vito's recipe:

Poolish recipe: (1 hr rt, 20-24h fridge)

300g flour

300ml water

3 (or 5) g IDY

3 (or 5) g honey.

Next day, combine with:

WATER 700ml.

FLOUR 1250GR.

SALT 40GR.

this gives about 10-11 dough balls @ 250g.

I want to scale this down to use 1 kg of flour total (1 whole bag).

If we keep the poolish recipe the same (300g etc), how do I calculate the rest? Is it simply finding the water % of the normal recipe, adding 700g of flour next day and finding the amount of water?

I know that %poolish for flour is a factor, so I wanted to ask you guys what you think...

Thanks