Poolish
Ingredients
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- 1
Mix equal parts flour and water, add a tiny amount of yeast (0.1-0.5% of flour).
- 2
Mix until smooth, cover.
- 3
Ferment 8-15h at room temperature (less yeast = longer ferment).
- 4
Poolish is ready when surface is domed, bubbly, just starting to recede.
- 5
Use at 20-50% of total flour weight.
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Per 100g
Allergens
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