Poolishes- part 1
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5:08
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thanks a lot for ur reply primate, another question "but start to create flavors that you wouldnt want in (most) poolish based breads..." what sort of flavor do u mean, over acidic? and i also thought that poolishes are mixed just till well combined "no gluten formation requiered" would the bacteria and enzimes break down gluten that is not formed yet? thanx
zebrabistro 1 year ago
the bacteria and enzimes contained in the poolish will start to not only break down the gluten that's already formed, but start to create flavors that you wouldnt want in (most) poolish based breads. if could of course toss most of it and feed the rest (repeating every couple of days) but then you're on a dark path to sourdough >:)
primate924 1 year ago
just wondering, could you rather than get rid of the lef over sorta "feed" it so you can use it again next day or so, fantastic video
zebrabistro 2 years ago
I LOVE his passion. I've been watching all of these, thanks for sharing.
2hotinaz 2 years ago 2