New Member
I have a question please. I'm having a hard time understanding the percentages behind the poolish to make baguettes. I have to refigure the total formula from 10 lb. 3 oz. to 15 lb. I've been reading all the books I have on percentages and it still doesn't make sense to me. Can anyone help with a step by step of how I figure the poolish and final dough? Thanks so much! Pam