Preferment Calculator
FreeDial in your day-before Poolish or Biga. Calculate exact flour, water, yeast, and sugar weights for your preferment batch.
Preferment Setup
grams
Poolish: equal parts flour & water (100% hydration) with sugar & IDY. Yields tender crumb and floral sweetness.
10%
Target preferment weight relative to your total batch weight. (Default: 10%)100%
hrs
°F
Output Formula
Poolish Starter Recipe
A 10% poolish starter (100g) built using equal parts water and flour.
| Ingredient | Baker's % | Weight |
|---|
Fermentation Guide
- Whisk IDY and sugar into room-temperature water.
- Stir in flour until no dry lumps remain.
- Cover loosely and ferment at room temperature (74°F) for 16 hours.
- Use immediately in final dough or cold proof for up to 24 hours.
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