PSBarnes's blog

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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