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Author Topic: Sourdough Starter -> Battery Poolish  (Read 268 times)

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Offline harveylover

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Sourdough Starter -> Battery Poolish
« on: February 03, 2021, 01:31:02 PM »
Hi all! New to the board here. I am trying to make Jeff Varasano's recipe.

I see that for 3 pies, he uses 45g of sourdough culture as a battery poolish.

Can I just use 45g of the culture? My culture is currently 100% hydration.

There seems to be little guidance on what he actually does to make the poolish.

Offline jsobolew

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Re: Sourdough Starter -> Battery Poolish
« Reply #1 on: February 03, 2021, 02:21:17 PM »
He uses a sourdough culture. Yes you can use 45g of your culture, 100% hydration is typical of a poolish or sourdough starter. Use it several hours after it has been fed and it is at it's peak, roughly doubled in volume at least.

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