The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

hi im new!

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jenniferw's picture
jenniferw

hi im new!

Hey everyone, what a great site and i love all of your photos. I have so many questions!! My Moms bread always turns out perfect and Im crushed that ive only been able to turn out two or three decent loaves! This might be a stupid question but one thing Id like to know is what difference does it make starting out making a sponge with the yeast etc and partial flour verses proofing the yeast etc with no flour??

-jennifer w

Wayne's picture
Wayne

Hi, and welcom Jennifer................the poolsih normally will give you a better tasting bread than straight yeast.  Although, in my opinion, you will not notice any difference in the amount of rise while proofing and/or baking.  Try it both ways and see if you can taste any difference.

Wayne

jenniferw's picture
jenniferw

Thanks Wayne, now I know what all you guys mean when you call it poolish:) Ill definitely try that because some of the loaves Ive made turn out tasting too yeasty and Im not sure why...

Jennifer

Mini Oven's picture
Mini Oven

Welcome Jennifer!   Proofing the yeast just means stirring it up in water to disolve it and see if it starts to make bubbles,  just to see if it's still alive, then added to dough.   If you find your bread too yeasty, cut back on the yeast in your recipe.  If you make a poolish, you can reduce the yeast even more.   Your rising times might be a little longer, but the flavor better.   Try it and see.    ---Mini Oven