Final amount of yeast
I been wondering about the amount of yeast when making a dough with a poolish or pre ferment.
According to the the bakers's percentage, you need to add the same amount of yeast when using a pre ferment or not.
But..I thought the yeast in the pre ferment multiply as time goes by. Why add a another bunch of yeast when making the final dough?
Would you add less yeast than in the recipe when making the final dough?
By adding the amount of yeast in a recipe, the rising time will surely fasten but wouldn't the bread taste yeasty?
I hope someone can help me, its realy bothering me haha.
Its been a while since I made dough with a pre ferment but I think I've been using less yeast than stated in the recipe.