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Author Topic: Poolish  (Read 774 times)

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Offline Victorag999

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  • Location: Miami
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Poolish
« on: July 09, 2018, 01:10:15 AM »
Hi forum,

Lately I have been using a 30% RT poolish to make my pizza dough at .375% ADY yeast. I have been reading through the posts and its commonly suggested that one of the main advantages of a poolish is to achieve a the flavor profile of a 48 hr CF dough in 24 hr CF or less. My question is as follows:

1. The Dough Doctor has suggested to use .375% IDY for a 48 hr CF dough. Although if I achieve a better tasting dough with a 30% 12 hr RT poolish wouldn't that mean that the dough is not going to be properly fermented if .375% IDY is meant to be a 48 hr rise or am I not understanding something correctly with the poolish method and its attributes it brings to the table?

Thank you

Offline TaZ10101

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  • Location: UK
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Re: Poolish
« Reply #1 on: July 09, 2018, 06:17:56 PM »
Rate of fermentation will be dependant on the room temperature, in a cold fermented dough the temperature is controlled so a fixed or roughly fixed amount of yeast can be assumed.
I think generally itís considered better not to exceed 20% for the poolish.

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