trying to understand poolish and starter percentages compared to total bread weight, and how to incorporate starters in recipes
Is there a standard percentage that preferments and sourdough starters make up in a recipe? I'm fairly new to bread baking, but i have successfully made a white wheat loafs and cinnamon raisin loafs by hand (no mixer) with store-bought instant and active dry yeasts. I'm getting the hang of it, and i got a dehydrated san francisco sourdough along with some others from nybakers.com when i purchased some goods. Its fully hydrated and growing, doubling in size after each feeding and smeliing good. Now i want to try to get the hang of using natural yeasts instead of storebought, or a combination of the two if it is necessary/possible. I've been enjoying SteveB's page breadcetera.com, and for the sake of an example that i know, i would like to confront bread-bakers anonymous to see if changing a recipe to incorporate a sourdough starter is a good alternative to simply formulating a new recipe (with which i am still a little intimidated due to a lack of experience and knowledge). All credit for the following recipe and its deliciousness goes to SteveB of www.breadcetera.com:
- 185 g King Arthur White Whole Wheat Flour
- 185 g Water
- 1/16 tsp. Instant Yeast
- 460 g King Arthur White Whole Wheat Flour
- 370 g (all of the above) Poolish
- 260 g Water
- 15 g Dried Milk Powder
- 1 3/4 tsp. Instant Yeast
- 15 g Salt
- 40 g Honey
- 90 g Butter
This recipe yields two loaves, with a poolish that weighs in a 370g, and a total dough weight of 1250g.
Q1. Is the poolish mostly viewed as a big hunk of dough thats allowed to ferment to add flavor to the final dough, or should it be viewed as a certain percentage of dough or total flour weight that has some underlying reasons for being its size?
Q2. Could a sourdough starter be used gram for gram in this recipe (or others with a poolish), or better yet, what percentage of total dough (or flour?) weight should a viable starter be to be able to raise a dough enough to make it yummilicious?
Q3. If i wanted to incorporate rye into this recipe, is there a percentage i should shoot for that would not affect the doughs ability to rise, and would that change the amount of starter that i would need, or would i need to add more starter to compensate for the rye?
Q4. Do people ever use starters in bread along with any commercial, dried, or fresh yeast or might they kill eachother off in a torrential rage that would sully the bread with a microscopic bloodbath of the likes that has never before been seen?
Q5. How many questions can one ask before being excommunicated from this great site and forced to walk the long road of bakingdom with malformed and underaised loafs in which the salt has been forgotten?
Thanks for your time, and to the site creators, thank you for this page, and the multitude of experience and kindness within, and SteveB, if you read this, thank you for your site and contributions to sorry bakers such as myself.