Since I returned from a class on the classic French breads at KAF I've been attempting to reproduce the quality of the bakes we accomplished there. Especially with baguettes where, with a still shaky scoring technique, I nonetheless managed to produce some decent looking grignes while there.
I cannot find what i want in the search box so.......... My question is can you convert any preferment,biga, poolish etc. to sd using a % conversion, Seems logical to me but I do make mistakes......... sometimes lol.
My thinking is that there are so many levels to this w/f/yeast thing! Patrick from Modesto
I'm using a pate fermentee in a whole-wheat loaf made with 50% ww and 50% apf. I much prefer using a poolish and would like to switch over. The dough is fairly extensible now and I wouldn't want to increase it.
The pre-fermented flour percentage with the pate is 25%. Anyone have experience with this type of substitution?
I keep a firm starter refrigerated between builds. It's allowed to at least double in bulk under refrigeration before use as a poolish in the next batch. Refrigerated development period is four to five days. Leavening action is slower than most sourdough starters but the resulting bread is exceptionally flavored.
I'm wondering if anyone else has experience in this technique as it seems to have a related but separate set of rules.
A few days ago, I bought a cardboard container of almond milk at the health food store, as a backup in case I ran out of cow's milk. Unopened, the almond milk doesn't have to be refrigerated. A prescient buy, because just yesterday I ran out of cow's milk. I had almond milk with my granola.
I am reading the excellent "Crust and Crumb" by Peter Reinhart" In the section on poolish, page 34, he says: "you can freeze unused poolish and save it for another time, if you do so just before or after refreigerating it on the first night"
I am surpised, I thought freezing killed yeast cells? Any thoughts on how this works, or how long you could get away with leaving it frozen and then using it?