This French Boule Bread using a poolish and made from 50/50 Bob's Red Mill Natural Foods Artisan Bread and Whole Wheat may be the BEST sandwich bread of all time. NO JOKE! Recipe at http://bit.ly/2IfNU3f | Chef Billy Parisi

We are often asked how to replace sourdough starater when baking bread. The best solution is to make the dough using another preferment, in this case we are going to compare a sourdough bread with one made with Biga and another one made with Poolish. All 3 will be equally tasty and incredible but two are made with yeast. These are the recipes we use in the video. Sourdough Bread Dough Weight: 1000 g Ingredients: - (100%) Strong Flour: 520.8 g - (70%) Water: 364.6 g - (20%) Sourdough: 104.2 g - (

~ Poolish Pizza with discard ~ Many of you requested for more discard recipes. An easy way is to add into your pizza dough. I love poolish over the sourdough pizza. So here you go, the poolish with discard pizza recipe! ~ Poolish Pizza (with discard)~ (makes 2 regular pizza or 3 small pizza) Poolish 100g bread flour 100g water 1/8tsp instant yeast Dough 120g bread flour 150g sourdough discard 30g water 1g instant yeast 7g salt 10g oil All of the poolish Method ➡️ Prepare poolish by mixing flour,