July 13, 2011 - 3:05pm
Poolish advantages ?
Hi all,
I would like some advice as what is/are the advantage(s) of using a poolish, rather than same day dough ?
Also, here is my general recipe, perhaps someone might be kind enough to tell me how this ought to be modified if I incorporated a poolish into it, and your recommendation for a poolish suited to that recipe:
1000 gms flour
38 gms compressed fresh yeast
20 mls oil
30 gms salt
10 gms improver
570 gms water
Thanks,
Paul.