I'm using the poolish focaccia recipe from Peter Reinhard's book Bread Bakers Apprentice. I cut the amount in half so it's now like this
10 oz Poolish
6 oz Flour
1 tsp Salt
3/4 tsp instant yeast
1.5 oz Olive oil
3 oz Water
For the Poolish I used my sourdough starter, and modified his Poolish recipe so it became
- 30 g sourdough starter (50% hydration)
- 125 g flour
- 135 g water
So anyway after constructing the poolish and letting it rise for 12 hours at room temperature, I could continue as normal with the recipe and use the instant yeast when mixing the poolish in with the final ingredients. (I did this in the past and it worked fine)
However I was wondering what modification I need to make if I want to skip the instant yeast altogether and go completely sourdough. Do I just eliminate the instant yeast and proceed as normal, but allow for longer proofing times?
Exactly!
That's it. Just keep an eye on it. Enjoy!
Great, Thanks!
My approach is to take about 3% (of the total flour) active culture and use it to "seed" a levain. The levain is typically 15% of the total flour. Mature the levain over 12-14 hours @ 21C. Remove the amount of "seed" once the levain is ready. Extract the flour and water quantities you used in the levain from the final dough mix and add all the levain. Very exact. This a starting point for you to experiment with how much you need. The use of a levain will shorten the BF time.
Gavin