Adding More Poolish
I'm preparing to bake Artos from BBA using the poolish method. The formula calls for 7 oz of poolish but Reinhart's poolish formula makes 23 oz of poolish. I'm trying to be very conscientious of waste so I don't want to make so much poolish and then end up throwing most of it out. I would use it to bake something else but I just don't have the time. RIght now I'm just considering using some math to scale down the poolish recipe to make the required 7 oz., though it looks like the amounts might come out a little weird. If I use the full 23 oz of poolish and then subtract the extra flour, water, and salt from the final dough, would that work or would it substantially alter my final bread?