This type of leavening process comes from Poland. Its first mention goes back in 1840. It was brought by bakers to France in the 1920’s. The term “poolish” comes from the old English “polish”. It is quite famous in French bread-making. It’s mostly always 100% hydration. Recommend: PÂTE FERMENTÉE STIFF STARTER Poolish This is a … Read more



Also called levain dur in French, lievito madre duro in Italian or masa madre dura in Spanish, The stiff starter is the thick version of liquid one. The texture is more like a fermented dough. Just like the liquid starter, it’s a mix of flour and water that is fermenting and fed everyday for about a week. A wild yeast called Lactobacillus is then active … Read more