Rosemarie Burguiere

December 17, 2018 at 12:55pm

I have my favorite bread recipes. I want to know how to adapt them to use a poolish. For instance, if recipe calls for 2 1/2 cups milk and a pkg of yeast and you have a poolish consisting of 1 cup water and 1 cup flour, what adjustment has to be made to my recipe? I asked this question by email and I was directed to this blog, but do not see an answer Thanks. **For Barb. 12/17/18 KM**
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