poolish or preferment math.
hi everyone. i'm new to this site and new to baking and have what is probably a very stupid question. although i'm pretty good in art, my math is very crummy. (and that's not a good kind of crumb!)
so i'm making a preferment today and trying to use my scale. as i understand it, a preferment is 1:1 water to flour and 1/4tsp yeast. the question arises when i try to figure baker's percentages. in baker's percents a preferment would be 100% flour and 100% water by weight and 1/4 tsp yeast.
obviously flour and water are not the same weight. and if you figure the weight of the flour as the 100% measure and the water as a percentage of that...then you have the baker's percentages. well here's what happened today when measuring:
1 cup of flour (houston, humid, sea level) weighed .29 lbs or 4.64 oz. (sorry don't know how to change my scale to grams).
1 cup water by measure weighed .52lbs or 9.88oz.
so if i'm making a 100% to 100% preferment that is 1:1 by weight. then it's about 1/2 as much water to the flour by measure. right? it means that i weigh out .29lb or 4.64 oz of water and add to the poolish, right?
my technique for measuring the flour is to spoon in flour to my measure scoop. then leveled with a knife, and measure.
if this is the case then adding 1 cup of flour and 1cup of water by measure is waaaaayyyyyyyyyy wrong! because it means that the water is too much volume for the amount of flour, right?