Hello, friends.
I want to make an approximation of a sourdough loaf using a tiny amount of IDY to kick start the process. How much IDY do you think I should use in a 300gram total weight 100% hydration poolish? The poolish will sit at room temperature for 24 hours. At that point, I will feed the starter with 1/2 of the final dough flour and enough of the liquid to keep it at 100% hydration. (425 grams flour / 425 grams water). Then after 12 - 24 hour, feed again with the remaining 425grams flour, remaining liquid and the salt. Then, bulk ferment this final dough for 12 more hours. Then shape proof and bake. I am thinking to use .4 grams of IDY. What say you? Thanks, any help with the yeast amount, or my method is greatly appreciated.
Pizza photo for attention.
pinches of IDY will do just fine - one if you live in a warm climate like me where the kitchen s 78- 80 F. Love the Pizza
so I will go with .15 grams. Does the rest of my method sound reasonable? I will post the loaf when completed. I am going for a 25% spelt flour loaf here. The pizza making is going very well, that's what is giving me the bread baking bug again.