Coconut water for dough and poolish?
I want to try an experiment: using coconut water in both the dough and the poolish. Has anyone done this, and if so what should I consider or change? Is it too much sugar (will the yeast rise too fast - so I should add more salt?)?
I want to make a coconut bread, and will also add shredded, unsweetened coconut to the mix.
Any ideas, recipes or suggestions will be welcome.