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Dough Clinic / Re: Biga/Poolish & the *Additional* addition of dry yeast (or not)
« Last post by drainaps on Today at 02:32:38 AM »Boosting your dough with some yeast is technically not necessary, but it gives the dough predictability, something that both the occasional and the professional baker might need.
Whereas commercial yeast always works like clockwork and there are minor deviations in proofing unless you've made mistakes with your recipe, starters are far more finicky.
In the starter world, 1+1 is not always 2. It might even be a lot less than 2 if you don't know your starter well. Book recipes for starter doughs are always a good guess at how to help a less experienced baker get the results he needs, in a way.
In the commercial yeast world, 1+1 is always bigger than 2, you always have that extra horsepower under your foot to get you there on time.
In a bakery (less so in a pizza shop) you can always handle a bad day with your starter by managing temperatures. You have the equipment and that, when you make bread and pizza doughs, is a huge advantage. It's far more difficult to do at home.
In conclusion, lacing your biga dough with some commercial yeast will give it predictability and additional horsepower, without greatly affecting taste if you keep the dosage low. It's your call as a baker / pizzaiolo to do so. If you're experienced, it's never a yes or a no, it's always a maybe.
It's exactly like the pilot who loads extra fuel for the flight because he has flown the route many times and he knows in today's weather it might be helpful.
Hope this helps.
Whereas commercial yeast always works like clockwork and there are minor deviations in proofing unless you've made mistakes with your recipe, starters are far more finicky.
In the starter world, 1+1 is not always 2. It might even be a lot less than 2 if you don't know your starter well. Book recipes for starter doughs are always a good guess at how to help a less experienced baker get the results he needs, in a way.
In the commercial yeast world, 1+1 is always bigger than 2, you always have that extra horsepower under your foot to get you there on time.
In a bakery (less so in a pizza shop) you can always handle a bad day with your starter by managing temperatures. You have the equipment and that, when you make bread and pizza doughs, is a huge advantage. It's far more difficult to do at home.
In conclusion, lacing your biga dough with some commercial yeast will give it predictability and additional horsepower, without greatly affecting taste if you keep the dosage low. It's your call as a baker / pizzaiolo to do so. If you're experienced, it's never a yes or a no, it's always a maybe.
It's exactly like the pilot who loads extra fuel for the flight because he has flown the route many times and he knows in today's weather it might be helpful.
Hope this helps.
