SOURDOUGH and POOLISH - What are the DIFFERENCES?
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- Опубліковано 8 лют 2025
- In this video we are looking at the differences of Sourdough and Poolish. I'll be showing you both a poolish and a sourdough pre-ferment. Depending on the kind of bread you want to bake you should choose either between a poolish or a sourdough.
To make the sourdough you take a batch of your mother dough and mix it with the new dough. For the poolish you use commercial yeast and mix it with a bit of flour. You let that ferment for a day or so before mixing it in your final dough.
Which dough to choose really depends on what you want to bake. Sometimes you want to have a very strong yeasty smell and flavor, go with the poolish then. If you want to have a distinct sour taste, sourdough is preferred. Sourdough dough also degrades faster than poolish based dough. If you want to ferment for a very long time, poolish might be the better option.
So glad I found your video. As a home baker for many years, I have never seen anyone directly answer this simple question for non-professional bakers. So many now are discovering bread making for the first time and, the deeper they dig, the more this question eventually results, yet answers are few. You have done an awesome job of explaining the difference in a very easy, understandable and straight forward manner. Very well done!
Moin Scott. Thanks for the comment, that really means a lot and keeps me motivated. I am trying to help everyone bake amazing bread at home. Also - I love baking with a poolish, an excellent alternative to sourdough. It's different, but awesome in its own way.
There are sourdough-based poolishes, as there are other preferments (biga, sponge, etc) made from sourdough. I understand that what gives it the name is the ratio of water/flour/leavening agent (either dry yeast, fresh yeast or another preferment)
Moin Aura. Yes, definitely. I have never tried a biga/sponge myself. Only poolish / sourdough so far :-)
@@the_bread_code Aw, I was hoping you were an expert and that you would do a video on the differences (especially flavor-wise), haha. Thanks for making awesome bread and share it with us!
Thank You, I'm new to bread, and I didn't know the difference.
Very informative. Thank you! Am I foolish if I always use poolish?
Hi there. May i know when is poolish used and when is biga used in bread making. If bread made with poolish cant last longer than a day, can it be frozen and remain fresh. Thank you !
Very informative! Thank you for speaking from Germany in English. :)
Sank you very much. Trying my best in Denglisch.
Hi! My sourdough bread recipe has 500gr of flour 350ml water and 50gr of starter. If I was to make it with poolish (100 flour + 100 water) would I add the poolish into the basic quantities of the sourdough recipe (minus the starter) or I need to subtract the quantities (weight) of the poolish? Thank you!🙏
Hey Lisa. In your case I would use 100g of starter (20%) or 100g of poolish (20%). The starter and poolish will increase the hydration a bit but that's okay.
@@the_bread_code Thank you very m! Sorry that I’ve missed your reply and saw it just now
@lisa, the poolish is part of the total dough weight. So whatever you use in the poolish, you subtract from the total. So, total flour is 500g, and you use150g for the poolish, when mixing the final dough you add the remaining 350g flour. Same for water, the water should match the flour quantity for the poolish.
Great channel!
How do I calculate the baker's percentage if I use poolish?
For example, what will be the baker's percentage for this recipe?
500g flour
350 water
10g salt
2.5g yeast
poolish
150g flour
150g water
dry yeast
Thanks in advance.
I did a poolish, but I have been feeding it now long time. What is it after like 1 month? I used it all the time. Poolish still or sourdough now?
It's sourdogh now if you no longer feed it yeast.
Yes I think Poolish only lasts 16-24 hours before it goes acidic and then you get sourdough if you feed it.
i make my starter with fruit yeast water , is it more poolish or more sourdough ?
i mix flour with fruit yeast water that i made at 1 to 1 ratio and leave it to rise then use it in my dough like using fresh yeast or sour dough starter .
I haven't found that polishe breads go bad faster than other yeast breads
Me neither. And they don't smell yeasty at all. In fact, I'd have to say it is a pretty easy way to get an awsm loaf of bread. I recommend it to all my friends baking bread for the first time.
I’ve mage yeast and sourdough but made my first poolish baguettes, and thought they were great.
Would it still be possible to make poolish using wild yeast from a stiff sourdough starter rather than from commercial yeast purchased from a store?
Thanks for the video! Which one is more appropriate to use for pizza ?
Poolish 🙏
I dont get yeasty smell and taste when i bake poolush bread. I would say poolish bread is compaeable to sourdough bread exept you dont gave that tart aroma tgat sourdough produce. I think poolish bread is awesome and much more convinient to bake than sourdough. You dont have the fuss with feeding and keeping sourdough starter in good condition, whi h i find very tideous. If i have to choose i choose sourdough bread, but poolish bread is almost as good i would say
Great comment. I'd say it depends on what you are trying to achieve. If you want a plain neutral bread, poolish or stiff starter sourdough :-)
Ignore your sour dough starter make lots let it go dormant put it in the fridge. Then just use an amount of it mixed in with your polish when you make it. People over complicate starter. It's just sleeping. Add flour and water to wake it up.
Hi Hendrik. Bzgl Pizza. Benutzt man Poolish 1:1 wie Sauerteig vom Mengenverhältnis und der Garzeit?
Danke dir schon mal!
Very helpful!
Awesome video! Very helpful Bro. Any idea for poolish burger buns?
Great idea. I would just replace the yeast in the burger recipe with a poolish that you made. Should work!
Its basically the same thing, the only difference is what kind of yeast your using :)
Poolish is made with commercial yeast, sourdough is made with wild yeast.
They both are a preferment, and usually the same ratio 1:1(:1)
What about Health benefits of sourdough. Is that lost with a poolished based bread? I want my bread to ferment long and be healthier than a yeast bread. Thats the whole point i make sourdough bread. But sometimes i miss the flavor of the yeast.
I am not 100% sure. But I'd say long fermentation regardless of yeast/sourdough makes a bread more healthy. It breaks down the flour making it more digestible.
Anything that you "grow" yourself including sourdough is healthier than anything you buy in the store. But what you make your flour from matters A LOT also.
if we feed poolish, thats mean we dont need to make sourdough starter from the beginning?
A poolish takes 8 hours or so, it's just a pre-dough that you use. You make every time a new one and don't keep any. I use that method all the time.
Can you make a sourdough polish?
Moin Ingrid. Nope. The poolish is always with yeast, a sourdough starter only with wild yeast :-)
Basically they are identical except for the yeast source...
How long can I keep my poolish before using?
In the fridge for a few weeks :-)
Have you ever made a bread with sourdough+Poolish
When I make a dough using a sourdough starter it is noticeably slacker (wetter) than using a poolish, even though all the weights and percentages are the same. The poolish and sourdough starter water/flour ratios are the same (100%). The percentage of sourdough/poolish in the dough is the same (20%). The overall hydration percentage (75%) is the same. Yet the sourdough is obviously slacker than than the poolish dough. What am I not understanding?
This could be because the sourdough breaks down the flour, creating a wetter dough. With sourdough you have a limited timespan in which you can ferment. With a poolish you can ferment for a much longer period of time.
great audio
Thank you!! Quick question is the sour dough starter also called Mother yeast? Also BIGA is the dryer version of Poolish would you say ? Thx
Hey Rocco, yep - some people call it this. That is correct, Biga is a dryer version of the poolish.
你是说poolish 对吧，这个不是波兰 polish，是不同的两个意思。
Yes