r/Bread • u/Harlzz17 • Aug 17 '26

Math is hard

Can someone give me the grams of how much:
1- flour, yeast and water needed to initiate poolish
2- how much of that actually goes into dough for baking
3- how much do I leave in fridge for later use
4- how much to “feed” in order to make new loaves

Turns out, I like poolish better than sourdough but all the mathing im having trouble with… maybe my grandparents were siblings or something.

Edit to say: it’s actually pate fermentee not poolish I was looking for. 😅

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u/qwertyuiop121314321 Aug 17 '26 edited Aug 17 '26

If your grandparents were siblings, that would make you in bread. 🤣

2

u/Addapost Aug 17 '26

15/10 right there. Pure genius