i plan to make a poolish for the first time since we´re having cold temps here and i feel the yeasts need much more time then usual. only thing i haven´t figured out is whether i´m supposed to put 100% of the yeast content (2% of the total in my case) of the whole recipe or the relative 2% of the poolish total (lets say 20% of the total final dough) which is considerably less of course... also once i incorporate the poolish into the final dough would i be adding the rest of the yeast (i case it didn´t all go inside before) or thats not necessary since there´ll be enough yeast in there as it is?

also... i´m thinking to dump into that my flex seeds to soak as well... i should account for their water consumption right... is that double their weight or just one to one ratio?

oh yeah... also.... about the ratio of poolish to final dough... i´m guessing the more poolish the faster the rise but since i have no idea just how fast we´re talking about is 20% ok... too much too little...? just right ? :O)

thanks in advance for the help,

Simisu