Sourdough Starter vs Poolish

[sk]

My apologies if this is a stupid question. 

I generally use about 5% well fed Sourdough starter as my yeast.  What is the real difference in using a bit of starter which has been fed and risen vs a poolish?  Isn't feeding your flour with some IDY overnight and letting it ferment for some period of time and using that as your yeast the same principle as feeding your starter?  I get the whole topic of natural yeast vs. IDY or ADY.

Thanks, 

sk

[TXCraig1]

I'd consider using a small amount of SD starter (arbitrarily <5% maybe) to be a direct method dough. Using a larger amount of SD starter would be an indirect method dough such as a poolish, if that's what you're asking?

[Pete-zza]

My apologies if this is a stupid question. 

I generally use about 5% well fed Sourdough starter as my yeast.  What is the real difference in using a bit of starter which has been fed and risen vs a poolish?  Isn't feeding your flour with some IDY overnight and letting it ferment for some period of time and using that as your yeast the same principle as feeding your starter?  I get the whole topic of natural yeast vs. IDY or ADY.

Thanks, 

sk

sk,

Not to confuse you even further, but it is possible to make a dough and pizza that does not use any commercial yeast whatsoever or no preferment like a poolish, or no sourdough starter. Just flour, water and salt. See, for example, the post at Reply 84 at:

https://www.pizzamaking.com/forum/index.php?topic=7225.msg78779#msg78779

Later, I learned what was behind my success. See Reply 174 at:

https://www.pizzamaking.com/forum/index.php?topic=7225.msg393152#msg393152

Peter

[sk]

I'd consider using a small amount of SD starter (arbitrarily <5% maybe) to be a direct method dough. Using a larger amount of SD starter would be an indirect method dough such as a poolish, if that's what you're asking?

Craig, is there an advantage to using a poolish with SD?  Is that even a possibility?  Reasons might be better flavor, larger cornicone, better browning.

[sk]

sk,

Not to confuse you even further, but it is possible to make a dough and pizza that does not use any commercial yeast whatsoever or no preferment like a poolish, or no sourdough starter. Just flour, water and salt. See, for example, the post at Reply 84 at:

https://www.pizzamaking.com/forum/index.php?topic=7225.msg78779#msg78779

Later, I learned what was behind my success. See Reply 174 at:

https://www.pizzamaking.com/forum/index.php?topic=7225.msg393152#msg393152

Peter

Thank you Peter.  I'm more interested in using my SD starter and wondering if an indirect method using that would be even better than direct.

SK

[Pete-zza]

Thank you Peter.  I'm more interested in using my SD starter and wondering if an indirect method using that would be even better than direct.

SK

SK,

Does this post address what you would like to do?:

Reply 165 at https://www.pizzamaking.com/forum/index.php?topic=576.msg12644#msg12644

Peter

[TXCraig1]

Craig, is there an advantage to using a poolish with SD?  Is that even a possibility?  Reasons might be better flavor, larger cornicone, better browning.

Flavor. Not Sour.  100%

[sk]

In doing some additional reading, I think I have simplified it down to this.

A poolish preferment is only made with commercial yeast.  The process is meant to add flavor and digestibility to the final product.

When using Sourdough, it is essentially the same concept however it is called a levain.

I am going to make my next pizzas with a levain to see if I can tell any difference.  My direct method of ~5% SD seems to always make pizzas that taste great and are easily digestible.  I'm not sure a levain preferment will add to that but we will see.

sk

[sk]

I made a levain of 100g flour and 100g water.  I then added SD starter equivalent to 8.5% of my total flour and let it proof overnight.  The next morning, I added flour, water and salt to the levain and let it proof in bulk.  At noon I made my pizza balls.  Seven hour later I made pizza in my wfo.  My usual method is 5% SD, 17 hour bulk, 8 hours in balls.

I could not discern any difference in taste or texture.  Perhaps the cornicone had slightly more air.  The balls puffed up more than my direct method and were equally as strong (elastic) to stretch.

A fun experiment.  No overwhelming reason to always make the pizza using this method.

sk