The amount of poolish needed for a recipe comes from where? Is it taken from the complete recipe as if no poolish is used? If this is the case what is the ratio taken from the recipe?
Take a percentage of the total flour and preferment it with its weight in water taken from the total water. So you are prefermenting part of the recipe.
Use 1% of the flour for fresh yeast and divide that by 3 if using dried yeast. Leave to ferment overnight and use when bubbly in the morning. You can either use the poolish only as the leavening or you can add an extra pinch of yeast in the final dough.
Any amount can be used but up to 50% of the flour is within the normal range.
ok so its like a SD Starter but without a week fermentation kinda…thank you sir