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Author Topic: Adding poolish percent using the dough calculator  (Read 234 times)

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Offline onecheck

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Adding poolish percent using the dough calculator
« on: October 03, 2021, 08:05:26 AM »
Im trying to figure out how to add the percent of poolish using the dough calculator. I'm new to pizza making and just started to experiment with dough. Weather its poolish or tiga I get stuck adding percentage to the dough calculator.  I'm making Tonda Romana style. Do you thing the tiga is better to use then poolish for Tonda Romana?  See attached images. Any help would be appreciated.
« Last Edit: October 03, 2021, 12:38:25 PM by onecheck »

Offline jsaras

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Re: Adding poolish percent using the dough calculator
« Reply #1 on: October 03, 2021, 06:05:39 PM »
I responded to your "Tiga" question.  The poolish would be similar except the preferment yeast amount % = 0.127 and water amount %=50.  As to which is better I can't say, though a tiga/biga is thought to make a stronger dough.
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Offline onecheck

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Re: Adding poolish percent using the dough calculator
« Reply #2 on: October 13, 2021, 01:15:59 PM »
Thanks for your response

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