tag:blogger.com,1999:blog-36296810.post7406868498940146404..comments2023-10-12T02:55:30.946-07:00Comments on Tomsbread: tomsbreadhttp://www.blogger.com/profile/14935971738484158573noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-36296810.post-5395267673340939652012-03-24T06:31:52.375-07:002012-03-24T06:31:52.375-07:00A typical poolish takes about at least 12 hours or...A typical poolish takes about at least 12 hours or more to ripen. Some recipes call for longer development time. Room temperature is relatively high in Singapore so very, very little yeast is needed. Otherwise the poolish will over-ripen and bread made with it will suffer.<br /><br />There is a discernable difference in flavor using a preferment compared to a straight dough 3-hour bread. This is especially true for bread without added flavorings.tomsbreadhttps://www.blogger.com/profile/14935971738484158573noreply@blogger.comtag:blogger.com,1999:blog-36296810.post-72829582424232737702012-03-24T05:12:22.928-07:002012-03-24T05:12:22.928-07:00oh,looking good, i have recently pickup bread baki...oh,looking good, i have recently pickup bread baking as hobby , bake only in the weekend, havent use sourdough yet as still learning other basic baking skill, i have tried using poolishes but it seems not much different from a quick bread in term of flavour. Do you have any comment about it?anthonyhttps://www.blogger.com/profile/06115692823211488634noreply@blogger.com