The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

I want to bake some bread today

etp71426's picture
etp71426

I want to bake some bread today

But I don't have a starter. What can I make such as a poolish Biga etc etc that will allow me to bake quickly?

Danni3ll3's picture
Danni3ll3

water, salt and yeast in a bowl and go for it!

BobBoule's picture
BobBoule

is a great start! When I was rushed for time I would mix all the ingredients while useing the rule of 240 to get the optimum temperature for my ingredients, which really speeds up the activity of the yeast. Of course, the quicker you make your loaf the less flavor it will have but you will still have a lovey loaf. Since there is a temperature limit where the yeast will die off almost immediately (approximately 130 degrees, I sometimes just skip the rule of 240, and just use 120 degree F water. Then place the dough in a warm place to proof and take it from there. Good Luck!

Santa Barbra Baker's picture
Santa Barbra Baker

I would use a poolish If you're looking for a flavorSimilarTo a starter. a poolish Is normally100 g of water 100 g of  In one gram of the dry instant. Mix that wel lLet it sit At room temperature For 24 hours. ThenI would use  900  grams Of flour 630 g of water. Mix that Folded a few times Rest Proof And bake. That's the simplest

Danni3ll3's picture
Danni3ll3

Probably should add 17 to 20 g salt as well. 

Santa Barbra Baker's picture
Santa Barbra Baker

yes!