Has anyone documented a way to convert any recipe from sourdough starter to poolish and vice versa?
I would think converting from poolish to starter and vice versa would be simple. Keeping the same amount of total flour and water in the preferment. For example…
Starter @ 100% hydration = 200g (100g water + 100g flour)
So for a poolish you’d make a preferment like so:
- 100g flour
- 100g water
- 1g fresh yeast or 0.3g dried yeast
And now for the other way round. A recipe calls for 200g poolish in a recipe at 100% hydration (100g flour + 100g water).
As long as you have 200g starter at 100% hydration fed and ready to go there’s no one way. Take into account how much time you have for making a levain. I’d do something like this:
- 20g starter
- 90g water
- 90g flour
Leave to mature overnight and use when ready the next morning. If you have less time and more starter then do a higher ratio of starter to fresh flour and use when ready. As long as it’s 1:2:2 or higher for a healthy feed and a strong levain (my own personal way of approaching a starter/levain feed).
Then of course you’ll need to watch the dough and not the clock.
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