I was really happy with the outcome of my focaccia when I added a 2-day old poolish. I am trying to finalize my recipe but am confused as to whether I have to increase the % of salt,oil and sugar since the addition of the poolish increases the flour and water percentage in the recipe. Like if my recipe states 2% salt and flour at 100%, would the addition of a poolish(again, depending on how much I used)mean that I would have to increase the salt to compensate for the added flour and water in the poolish or preferment? Does this make sense?
post #1 of 4
7/29/01 at 9:00pm