Poolish
- Total Time
- At least 5 hours
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 1cup minus 2 tablespoons room-temperature water
- ¾teaspoon crumbled cake yeast
- 2cups organic white flour with retained germ
Nutritional analysis per serving (4 servings)
230 calories; 1 gram fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 48 grams carbohydrates; 2 grams dietary fiber; 0 grams sugars; 7 grams protein; 2 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
In a 1-gallon plastic container, combine the water and yeast and stir until the mixture is milky and foamy and the yeast is fairly dissolved. Stir in the flour until just combined. Cover and leave at room temperature for 5 hours. May be refrigerated for up to 48 hours before using. Bring to room temperature before using.
Private Notes
Comments
I am stuck in the middle of nowhere due to COVID, with no decent bakery; and thus no baguettes. The best conversion table I found is here on the Red Star website: https://redstaryeast.com/yeast-baking-lessons/yeast-conversion-table/ It tells you how much dry yeast to use based on the amount of flour in the recipe and also shows the equivalent amount of cake yeast - in ounces. However, in the paragraph below the table, they explain further.
I’m not sure what they meant, but I used whole wheat and it worked out well. I used King Arthur whole wheat for the poolish and KA All-Purpose for the baguette recipe this links to.
I want to make the baguette recipe and it calls for 2/3 cup of this poolish. Can I just half the recipe of this poolish which yields 1.5 cups to only get the amount I need or will that mess up the wait time?
It's also not terribly helpful using cake yeast AND then not giving the weight measurement. None of the online conversions of cake yeast to dry yeast give you cake yeast in teaspoons, it's all weight (grams and ounces).
I am stuck in the middle of nowhere due to COVID, with no decent bakery; and thus no baguettes. The best conversion table I found is here on the Red Star website: https://redstaryeast.com/yeast-baking-lessons/yeast-conversion-table/ It tells you how much dry yeast to use based on the amount of flour in the recipe and also shows the equivalent amount of cake yeast - in ounces. However, in the paragraph below the table, they explain further.
Hello! What is flour with retained germ? Can I use rye flour or is it referring to whole wheat flour?
I’m not sure what they meant, but I used whole wheat and it worked out well. I used King Arthur whole wheat for the poolish and KA All-Purpose for the baguette recipe this links to.
Advertisement