my daily sourdough bread

Poolish vs Sourdough Starter

Natasha Krajnc

Poolish Recipe

– 100 grams bread flour – 100 grams water – 25 grams mature sourdough starter (100% hydration)

1. In a clean mixing bowl, combine the bread flour, water, and mature sourdough starter. Mix well until all the ingredients are fully incorporated and form a thick, sticky batter.

2. Cover the bowl with plastic wrap or a clean kitchen towel and let it sit at room temperature for 8 to 12 hours. This allows the poolish to ferment and develop flavor.

3. After the fermentation period, the poolish should appear bubbly and have a slightly tangy aroma. It should also have risen and expanded in volume.

4. At this point, the sourdough poolish is ready to be used in your bread recipe. You can proceed to incorporate it into your final dough according to the specific bread recipe you’re following.

Poolish is not the same as a sourdough starter. Poolish is made by combining equal parts of flour and water with a bit of commercial yeast. A sourdough starter is a naturally fermented mixture of flour and water. It contains wild yeast and lactobacilli bacteria naturally present in the environment.

It is possible to substitute a sourdough starter with Poolish in certain bread recipes, although there will be some differences in flavor and fermentation time.

Bread bun

Natasha Krajnc

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