June 9, 2009 - 10:02am
Question on Changing Pre-Ferment Type
I'm using a pate fermentee in a whole-wheat loaf made with 50% ww and 50% apf. I much prefer using a poolish and would like to switch over. The dough is fairly extensible now and I wouldn't want to increase it.
The pre-fermented flour percentage with the pate is 25%. Anyone have experience with this type of substitution?
Dave