March 24, 2009 - 8:18pm
What's the difference - starter vs poolish?
What's the difference between a sourdough starter and a sourdough poolish?
Appreciate any input. :)
somgeeek
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What's the difference - starter vs poolish?
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None, but that's not typical usage.
"Sourdough Starter" usually refers to a preferment that only contains wild yeast and bacteria (sourdough).
"Poolish" usually refers to a preferment that only contains commercial yeast.
OK, then what's the difference between a Poolish and a Biga?
From the Handbook at the top of the screen:
There's a wealth of information in the Handbook, including a good glossary of terms.
Enjoy!
'Starter' is a generic term to describe prefermented flour. It can be either wild yeasted (i.e. sourdough: levain, chef, and various other terms) or can be made with commercial yeast.
Starters made with commercial yeast typically fall into two groups: poolish type(liquid/ batter-like consistency) or biga type (lower hydration; typically the consistency of regular bread dough). Yeast addition is usually minimal so that the rise takes 6-18 hours, depending on method used. Wild yeasted starters can also be similarly hydrated.....in other words, liquid type or very dense with minimal water.
fthec
Thanks for the replies all. I am the wiser. :)
somegeek