What did I just do?
So I'm making a sourdough starter...
I took the day 1 throw away and decided to bake some bread with it...
I'm using the Ken Forkish "White Bread with Poolish" method which states I need to make a poolish with equal parts flour and water and .4g of yeast. I scaled down the recipe to make 1 loaf.
Instead of making a classic poolish, I just took my day 1 starter "throw out" portion and added a pinch of dry active yeast to that.
So it turned out to be... 200g Day 1 starter, 250g water, 250g flour + pinch of yeast = my poolish. Let that sit overnight for about 13 hours.
Next day I added 250g flour, 125g water, 12g salt, 2g yeast
Did a series of folds over the course of about 2 hours and final rested for 1 hour.
Proofed for about an hour and baked in dutch oven- 30 covered,18 uncovered.
The dough was really wet the whole time. I really thought I was gonna just flatten out totally. Although it was a bit flatter than normal, it was able to get some lift and overall, I was pleased with it. Definitely has some tang/sourness which I haven't gotten from any "poolish" methods I've done before. It was nice. Crust really wasn't as pronounced as usual which I found interesting. Crumb was decent- surprising, but it was nice I think?
Has anyone ever tried this method and if so, is there a name for it?
If there is an official name for it, I have no idea. But WNWN (just say each letter name, it’s not short for win-win) is the term we use, in our house. It was coined by my father-in-law, a WWII D-Day vet. Times were hard, and you couldn't justify waste on any level. It stands for Waste Not Want Not.
If there is an official name for it, I have no idea. But WNWN (just say each letter name, it’s not short for win-win) is the term we use, in our house. It was coined by my father-in-law, a WWII D-Day vet. Times were hard, and you couldn't justify waste on any level. It stands for Waste Not Want Not. Good job, by the way. It looks yummy! I just started a new rye sourdough starter & I have to toss half & feed if, tonight...but WNWN, I will be using the cast off in a scaled down recipe to make a single loaf, tomorrow. I hope I have as much success as you did.
thank you for this and and your reply was perfect! good luck on that bake and hope to hear back!