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Refreshments of yeast The yeast

To refresh yeast, put it in a bowl, add the necessary water. and with a fork to dissolve the yeast well. Later add the flour and mix well.

The proportions of ingredients are 2 / 3 the weight of flour and about 1 / 3 of water (a little more 'less). For example, if you need to brush up 150g of yeast, you use 100g of flour and 45g of water.

Let stand for 3-4 hours in a sheltered place until doubled.

The poolish

For some types of bread, rather than a chariot of yeast (the yeast refreshed as usual), is a more appropriate poolish, that is a refreshing Preimpastato soak obtained using the yeast greater proportion of water.

In this case the proportions are about water and flour to 2 / 3 the weight of yeast. For example, if I'm refreshing 150g yeast, add 100g flour and 100g of water.

The result should be a batter very smooth and elastic (not liquid). If it is not so (also depends greatly on the initial hydration of yeast), add a little ' of water or flour.

Let stand 4-5 hours in a sheltered place. After this time, you should find it more or less doubled, and with the surface covered with bubbles.