Thanks Abe. I don't think I've been using enough. The Poolish recipe I have states 1/2 tsp in the main main mix and it just has not been rising, even when it is resting for 3 hours. I'll try a little more next time.
Would be fine as long as you give it enough time. It'll be significantly slower than 1-2 tsp. And probably needed more time than 3 hours.
Let's say a recipe calls for 2 tsp dried yeast for 500g flour and you have done a poolish with 1/8th of a teaspoon then in the main dough you'll add 2 tsp less 1/8th what went into the poolish.
Similarly when using 1 tsp for 500g flour but the bulk will take longer.
That makes sense Abe, thanks. The recipe calls for 1/8th in the poolish and then only 1/2 tsp in the main mix and resting for 3 hours. Obviously just not enough IDY.
1-2 teaspoons is within the usual guidelines.
I'd suggest no more than two but you can go for anything less as long as you give the dough all the time it needs.
Thanks Abe. I don't think I've been using enough. The Poolish recipe I have states 1/2 tsp in the main main mix and it just has not been rising, even when it is resting for 3 hours. I'll try a little more next time.
Would be fine as long as you give it enough time. It'll be significantly slower than 1-2 tsp. And probably needed more time than 3 hours.
Let's say a recipe calls for 2 tsp dried yeast for 500g flour and you have done a poolish with 1/8th of a teaspoon then in the main dough you'll add 2 tsp less 1/8th what went into the poolish.
Similarly when using 1 tsp for 500g flour but the bulk will take longer.
That makes sense Abe, thanks. The recipe calls for 1/8th in the poolish and then only 1/2 tsp in the main mix and resting for 3 hours. Obviously just not enough IDY.
Thanks again