Dan, say I have a recipe for ciabatta that uses 1000 gms of flour, 950 gms water and 7 teaspoons of yeast.
Now I use 200 gms flour, 150 gms water plus 1/2 a teasp yeast for my pre-ferment or my poolish ( sorry I don't know the difference, perhaps someone may explain it for me )
The next day I'm using all the pre-ferment in the above ciabatta recipe. How many teaspoons of yeast should I now use since the preferment is replacing some of it ?
Your bread lasts longer. It tastes better. It is dirt simple.
Thanks all.
Dan, say I have a recipe for ciabatta that uses 1000 gms of flour, 950 gms water and 7 teaspoons of yeast.
Now I use 200 gms flour, 150 gms water plus 1/2 a teasp yeast for my pre-ferment or my poolish ( sorry I don't know the difference, perhaps someone may explain it for me )
The next day I'm using all the pre-ferment in the above ciabatta recipe. How many teaspoons of yeast should I now use since the preferment is replacing some of it ?
Thanks.
Paul.