When we speak of "poolish percentages", is the % number a percentage of total flour used, or total water?
If it is similar to baker's percentages, and a factor of the total flour, we could never have 100% poolish. The math wouldn't math… I expect the correct use of the terminology regarding poolish would be a measure of the amount of water in the poolish in respect to the total water in the dough. I hope that makes sense. Maybe Im the only one who doesnt know this. Thanks.
by upstateTiki