I need some help. How much yeast for a poolish?
I need some help!
I realize that some bakers that would be interest in the 123 SD Community Bake don't have or use a starter. With this in mind, I would like to post to the Community Bake an alternate method using commercial yeast in the poolish. How much yeast should I suggest for a 100g poolish @ 100% hydration? Please include instructions.
I appreciate your help.