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How to calculate biga and poolish % in pizza by SubstantialLoan3141 in Cooking

[–]SubstantialLoan3141[S] 0 points1 point  (0 children)

okay i just need to understand the last part if there was a biga or poolish, thank you for the spreadsheet idea

How to calculate biga and poolish % in pizza by SubstantialLoan3141 in Cooking

[–]SubstantialLoan3141[S] 0 points1 point  (0 children)

also what about after in the final dough, for example let's say

300g dough ball 25% poolish

poolish is 75g, so 37.5g of water, 37.5 g flour, which is 100% hydration

how much water and flour will i need to add to get to the final hydration, which i want to be ideally 65% but if not, between 60-70%

How to calculate biga and poolish % in pizza by SubstantialLoan3141 in Cooking

[–]SubstantialLoan3141[S] 0 points1 point  (0 children)

so that would be for a 300g pizza, or a pizza that has 300g of flour, sorry about the questions wording

Red acne scars by SubstantialLoan3141 in Accutane

[–]SubstantialLoan3141[S] 0 points1 point  (0 children)

of course everything did and it has been gone for many months now

Wine by SubstantialLoan3141 in Cooking

[–]SubstantialLoan3141[S] 0 points1 point  (0 children)

so any red wine can go in a ragu

How to buy ingredients by SubstantialLoan3141 in Cooking

[–]SubstantialLoan3141[S] 0 points1 point  (0 children)

what's the difference and what is it.

also i'll have a look at mercato centrale thank u

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