Hi,
I have been experimenting with Poolish for a couple of weeks now, and love the results, except I am having a problem with my dough fermentations not doubling in size ? I got my recipe online by a guy apparently well known, but I cannot remember his name. My poolish always works great, it has 16 hrs fermentation because our house is not that warm, but it is always vigorous by the time I use it. The poolish has 250 + 250 water/flour + 1/8th tsp of IDY. The main mix has 250 g flour + 90 g water + 1/2 tsp of IDY - BUT it just does not seem to rise that well....... do you think I could increase the yeast in the main mix to more than 1/2 tsp - would this help ?
Thank you very much for any suggestions !
More yeast will make things go quicker, so watch it. Enjoy!
Hi phaz
Are you saying that it will be ok to add more yeast - is there any other reason why the dough is not doubling in size ?
Why not - i don't know your ingredients so i can't say. Enjoy!
I put the ingredients in my original question
I put the ingredients in my original question
Why not - i don't know your ingredients so i can't say. Enjoy!
Check the age of the yeast; maybe out of date. I think there is a way to test its viability. web search should find it.
But certainly not forgotten.
https://www.thefreshloaf.com/node/65009/tip-commercial-yeast-testing-expiration-storage
I've used this method and darned if it doesn't work as advertised!
I knew I'd seen it somewhere. Ha Ha.
Thanks gavinc,
I can't see it being the age of the yeast because the Poolish works absolutely fine. It is only the bulk fermentation that does not seem to work that great.
I use yeast over a year past the expiration date - no problems. I would suggest you look at the starter - as in is it as potent as the others. Rise time isn't the best indicator. Enjoy!
It's definitely not the yeast ! There us absolutely nothing wrong with the starter. The recipe I have been using with 1/2 tsp of yeast for the main mix is simply not enough.