Re: Poolish and Extra Dough? Can it work

Quote from: nanometric on Today at 11:31:53 AM2nd this. If I were a dogmatist, I’d say it’s not a poolish if it contains anything other than flour, water, yeast. But I’m not so let’s just call it a foolish 🙂

To sorta answer OP’s question: most anything that is fairly proportioned, doesn’t kill the yeast, etc. Can “work” to some extent. Time to start experimenting! Just Try It™

Also, YouTube is—along with blogs bleating “The Secret To…”—is generally not the best resource for pizza lore* – it’s here, right? Because here is interactive, engaged, etc. and the signal:noise ratio is much stronger. 

*the more involved aspects, anyway, such as making a pizza from start to finish, or dough, etc. YouTube is good for showing the details of processes such as shaping/stretching, and especially for inspiration.

I mean it does sort of make sense that to not add TWO ferments an…