Poilane short fermentations, Yogurt?
Hello everyone, been away a long time. Medical stuff has kept me still-bound for a long time.
Just trying to pick up a knife, and a banetton from time to time. Knowing the reputation of Poilane (very sad to say, never been there yet), I picked up the book. Couple questions.
The basic recipe - this is their flagship? I am very humble in saying this but I've gotten much better results in terms of flavor and complexity using Hamelman from starter through to finished miche. Can anyone comment?
Secondly, I don't understand the use of yogurt as a starter "seed." I understand runnier yogurts contain mesophilics, but most yogurts I know contain entirely thermophilic bacteria, not kicking in until 115-122F or so. There would be a very tiny amount of mesophilics, but I'm puzzled by this notion since s. thermophilus et al would be in the firmer commercial examples I consume. Is she perhaps talking about a runnier, mesophilic-based yogurt? Any good commercial examples to use?
I've used Chez Panisse's unsulfured grapes, as well as their potato starter, to great results from years in Chicago. Unfortunately in our move to Madison, my 12-year old or so starter froze and died. I've not been too pleased with results since.
I'm the last person to question anything baking. You guys are astounding, and obviously pretty laughable I'd be querying on Apollonia Poilane's method here. Just wondering what your experiences are. Many thanks.