[Sca-cooks] Tartine 2019

[Terry Decker]

Oops, that is 1:1 mix by volume, which is a 2:1 mix by weight, a cup of water being 240 grams to flour's 120 grams.

Bear

On 11/26/2019 9:59:00 PM, Terry Decker <t.d.decker at att.net> wrote:
Okay, the first issue they are talking about, the "poolish" which is a sponge usually made from equal weights of water and flour and a small amount of leavening.  The poolish in the Tartine recipe (working from a couple recipes that purport to be from the book) . is a 1:1 mix which makes it a batter rather than a soft dough.  Being a batter, the leavening reproduces and spreads through the mix faster than with a dough.  It also needs to be used more quickly than stiffer sponges.

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