Kommentare zu: Weizenvollkornbrot mit Poolish

Von: Stefanie

Stefanie — Mon, 20 Jul 2009 19:41:09 +0000

@ bergamot, Miriam and Aparna: thank you!
@ nick: I feel sorry for you. Not to be able to eat whole wheat sounds very hard to me!
@ Verena: Poolish is a predough with high hydration (I use always 100% Hydration) while biga has a lower hydration which varies from 45 to 60%. I like poolish very much because it gives a good taste to the bread and it is easy to prepare.

Von: Verena

Verena — Sun, 19 Jul 2009 19:46:27 +0000

Stefanie, the bread looks great! I never used poolish in my recipes…as I understand is a little different from the Biga, am I right? I already saw some posts from Zorra about it.
The wheat bread is already very tasty, with the long fermentatio it probably doubles the savour!!!!
Congrats!

Von: Aparna

Aparna — Sun, 19 Jul 2009 03:28:59 +0000

This bread looks very nice, Stefanie.
I have tried making bread with poolish and liked the texture and taste of bread. What I really try is sourdough breads.

Von: Miriam/The winter guest

Miriam/The winter guest — Fri, 17 Jul 2009 19:48:31 +0000

I didn’t know your blog! (where have I been lately??) I like it, I will definitely favourite you.

Von: nick

nick — Fri, 17 Jul 2009 14:44:15 +0000

I miss eating whole wheat so much… Hosting Yeastspotting and looking at all these WW posts is making me so sad!

Von: bergamot

bergamot — Tue, 14 Jul 2009 12:51:20 +0000

I love German breads… so will keep coming back to your site.