Re: Poolish Questions

Hi Yuval,

I just re-read that section of the article again, and I think it makes sense now.

This is what I ended up doing, which was then baked on a pizza steel in my electric oven at 250c.

I based the yeast on the total flour Recipe. Total Flour = 863g and 30% for poolish = 259g. Water 70% and 3% Salt.

Poolish RT for 12 hours @ 18c = Yeast at 0.128% equaling 0.33 grams.

Then minus the poolish yeast from the main dough yeast of 6.63g, to give me the remainder yeast of 6.3g, correct?

I had 2 issues though that I can’t figure out, as …