August 14, 2015 - 1:27pm
warm vs cold poolish
Given equal fermentation times, which is better, to mix poolish with cold water and more yeast or with warm water and less yeast?
I am asking this question because I was wondering if it is better to mix a poolish with warm water and less yeast to exhibit protease enzyme development.
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I just use room temperature water, and have no problems.
"There are a number of different assays to determine how well an enzyme will hydrolyze protein to peptides and amino acids. They will vary based on the pH of the reaction or the substrate."
found that searching protease enzyme development
So I think that means that cold or warm water with the same pH would be equal at the start but the speed growth or doubling of the yeast numbers and their acid raising byproducts will make the difference. Raising the pH of the poolish with a base ( or higher pH flour) might be a way to reduce protease, just like adding an acid (example, like lemon juice) will more than likely increase protease activity. The "thing" with the poolish is not to get too much yeast growth but to soak the flour bringing out flavour.
Poolish fermenting times have a wide range from 6 to 18 hours generally and that all has to do with temperature and pH. A warm poolish will be shorter, a cold one longer. When the poolish texture starts breaking down and becoming stringy, it is past it's prime. The added yeast amount is very small, a tiny pinch for 300g flour (or half the dough flour.) Even cold, I rarely push a poolish past 12 hours.