Feeding and using culture, liquid levain and poolish.
I recently finished taking 3 day Parisian Bread class at the French Culinary Institute and just have a few questions about using culture.
In class we did Baguette with poolish, Fougasse aux olives which uses liquid levain, brioche, croissants, le pain de mie straight dough, le pain viennois, and bordelais.
My question is geared toward using poolish, liquid levain, and culture.
I have a culture that i got from the class which I have on a mason jar with holes on the lid, placed inside the fridge, being feed 3 Tablespoons of flour and water every other day.
According to my lavain build recipe:
bread flour. water, culture and ferment for 12-14 hours @ 75F.
So I take about 18g(recipe) of my culture from my jar and include it in this recipe to create my liquid levain? Am I correct? or do I have to do anything else to my culture before I can incorporate this into my levain build recipe? This will give me my liquid levain that i can use for a fougasse or baguette with liquid levain.
As for poolish,
I have a recipe with bread flour, water, fresh yeast and ferment for 12-14 @ 75f the only diff i see is that culture is used to make a levain and this uses a fresh yeast.
As for culture, I have heard that you can have it as a dry form for travel then you can activate it once there..
how do i go about doing this? and how do you re-activate it?
Also, how can you tell if your culture is overfeed or underfeed or no longer usable.