Focaccia Master Class - Step 1: Preferment or Poolish
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Uploaded by chefkeem on Sep 23, 2009
Dr. Kracker co-founder and master baker George Eckrich shows step-by-step how to make a perfect preferment (poolish) using German bread drink or kombucha, for his special "Killer Focaccia" recipe.
See the whole focaccia recipe series at www.breadhealthy.com
http://kitchen.chefkeem.com
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Thank you for your effort Dr. Eckrich. Good lesson to me
universephilosopher1 1 month ago
@Doughnutchef It's just a prestarter. You're trying to develop your populations in a starter. Any flour will work, and I don't know where he's getting his info from. You don't need sugar at all. There's plenty of assimilable sugar in flour. Also, don't use Red Star yeast. For decades it's been known to be hugely infected, if there is any yeast at all. Go with a better yeast.
BeeRich33 1 year ago
I always thought the free bacteria in a given location was ultimately responsible for shaping the actual flavor profile of a yeast dough ie...san francisco sourdough.But i guess using a bread broth would augment those flavors somewhat but in a faster way.
Doughnutchef 2 years ago