[Ads-l] poolish (1994) also biga

[Barretts Mail]

On 3 Aug 2011, GC forwarded an announcement (http://listserv.linguistlist.org/pipermail/ads-l/2011-August/111160.html <http://listserv.linguistlist.org/pipermail/ads-l/2011-August/111160.html>) to the ADS list from David Gold, which included the following:

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23. The (Solely Southeastern?) Yiddish Cloth Name taniklot and the Rare American English Baking Term poolish 'leaven, starter, starter dough’
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Poolish is in Wiktionary (https://en.wiktionary.org/wiki/poolish <https://en.wiktionary.org/wiki/poolish>) but not the OED or Merriam-Webster. Wikipedia (https://en.wikipedia.org/wiki/Pre-ferment <https://en.wikipedia.org/wiki/Pre-ferment>) gives “pouliche” as an alternative and also mentions “biga”.

1. How to Make the Best Ultra-Buttery Croissants
Kat Craddock and Andrew Richdale
https://getpocket.com/explore/item/how-to-make-the-best-ultra-buttery-croissants <https://getpocket.com/explore/item/how-to-make-the-best-ultra-buttery-croissants>
Originally in Saveur, 14 Nov 2017

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The Tartine team relies on a preliminary fermentation called a _poolish_ that uses packaged yeast; along with quickly developing flavor, the technique makes the dough easier to roll.
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2. Poolish
Tony Gemignani
Oct 2014
https://www.epicurious.com/recipes/food/views/poolish-51255820 <https://www.epicurious.com/recipes/food/views/poolish-51255820>

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Here is a starter I use frequently in my restaurants. My poolish follows the traditional proportions of equal parts water and flour, so its hydration is at 100 percent.
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3. Artisan bread baking tips: Poolish & biga
weekendbakery.com
Undated; earliest comment 25 Jan 2011 (https://www.weekendbakery.com/posts/more-artisan-bread-baking-tips-poolish-biga/comment-page-1/#comments <https://www.weekendbakery.com/posts/more-artisan-bread-baking-tips-poolish-biga/comment-page-1/#comments>)
https://www.weekendbakery.com/posts/more-artisan-bread-baking-tips-poolish-biga/ <https://www.weekendbakery.com/posts/more-artisan-bread-baking-tips-poolish-biga/>

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_Biga_ and _poolish_ are terms for pre-ferments used in Italian and French baking, respectively, for sponges made with domestic baker’s yeast. Poolish is a fairly wet sponge (typically made with a one-part-flour-to-one-part-water ratio by weight), while biga is usually drier. Bigas can be held longer at their peak than wetter sponges, while a poolish is one known technique to increase a dough’s extensibility.
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4. Bread Lover's Bread Machine Cookbook: A Master Baker's 300 Favorite Recipes
Beth Hensperger
2000
https://tinyurl.com/y3cdlpvw <https://tinyurl.com/y3cdlpvw>

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The _poolish_ was a turn-of-the-century bread making technique, but of late it has revitalized the artisan bread movement.
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5. Paris boulangerie-pâtisserie
Linda Dannenberg
1994 (Google-dated; confirmed on Amazon)
https://tinyurl.com/yxqtylgc <https://tinyurl.com/yxqtylgc>

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This method of bread making—_sur poolish_—involves making a starter with about one-third of the flour and two-thirds of the water from the total ingredients, which ferments from ...
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6. Poolish
BAKERpedia
Undated
https://bakerpedia.com/processes/poolish/ <https://bakerpedia.com/processes/poolish/>

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Poolish is a highly fluid yeast-cultured dough. It’s a type of pre-ferment traditionally used in the production of French bakery products.

A Poolish resembles a sponge for the sponge and dough system.
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Benjamin Barrett
Formerly of Seattle, WA
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The American Dialect Society - http://www.americandialect.org