March 28, 2014 - 7:12am
Poolish
If I make a 100% hyd poolish using 1/2 of the flour from a recipe adding .02% yeast bakers percentage and ferment overnight, is it necessary to add any additional yeast from the recipe. I'm thinking I can just use the poolish which has yeast already and just complete recipe with no additional yeast. My bulk rise and proof might be longer but I think the flavor and final crumb wold benefit. Is this correct ?