A D V E R T I S E M E N T


Author Topic: yeast amount for final mix using poolish  (Read 208 times)

0 Members and 1 Guest are viewing this topic.

Offline ose

  • Registered User
  • Posts: 12
  • Age: 69
  • Location: Hazlet NJ
  • PIZZA!!!
yeast amount for final mix using poolish
« on: August 04, 2020, 04:45:18 PM »
apizza scholls style dough

    Bakers' %   in grams   in ounces   Recommended
Flour   100%   447 g   15.8 oz   King Arthur Bread Flour
Water   62%   277 g   9.8 oz   Water
Yeast or Starter   0.0400%   0.179 g   0.006 oz   Instant Dry Yeast
Salt   2.00%   8.94 g   0.32 oz   Salt
Oil/Lards/Shortening   1.00%   4.5 g   0.2 oz   Extra Virgin Olive Oil
Sugar   0.00%   0.000 g   0.0 oz   -No Sugar Needed
Other   0.00%   0.00 g   0.0 oz   -No Others Needed
Totals       738 g   26.03 oz   
 
 This recipe calls for a poolish preferment. I used 100g each of water and flour plus approx 2 grams of organic instant yeast.
After a few hours I refrigerated that.
The next day when I mix the remaining ingredients ,how much yeast I should use in the final mix. I thought the poolish (if healthy) eliminates that . Need advice to learn.
Ose

Offline The Dough Doctor

  • Tom Lehmann
  • Lifetime Member
  • *
  • Posts: 6627
  • Location: Manhattan, KS
    • Dough Doctor
Re: yeast amount for final mix using poolish
« Reply #1 on: August 04, 2020, 08:52:47 PM »
You don't say how much yeast is being provided by the poolish but you are correct, if the poolish is still active and healthy you normally don't need to add any more yeast.
Tom Lehmann/The Dough Doctor

A D V E R T I S E M E N T