[Ads-l] poolish (1994) also biga

Sun Jun 9 19:09:49 UTC 2019

As per David Gold’s forwarded message, it appears that French is a false etymology. 

Wiktionary (https://en.wiktionary.org/wiki/poolish <https://en.wiktionary.org/wiki/poolish> and https://fr.wiktionary.org/wiki/poolish <https://fr.wiktionary.org/wiki/poolish>) says that it is of Polish origin.

Gold’s email subject is "Two Books of Germanic, Jewish, Romance, and Slavic Linguistic Interest”.

BB

> On 9 Jun 2019, at 09:44, Geoffrey Nathan <geoffnathan at WAYNE.EDU> wrote:
> 
> Here’s another citation, not quite as early, but from a book I’ve used so often it falls open at the ‘poolish’ page. Here’s their definition:
> 
> Poolish: A French term for “sponge”. Similar to the sponge described above... p.53
> 
> Eckhardt, Linda West, and Diana Collingwood Butts, 1995. Rustic European Breads from Your Bread Machine. New York: Doubleday.
> 
> Geoffrey S. Nathan
> WSU Information Privacy Officer (Retired)
> Emeritus Professor, Linguistics Program
> http://blogs.wayne.edu/proftech/
> geoffnathan at wayne.edu
> 
> From: Barretts Mail<mailto:mail.barretts at GMAIL.COM>
> Sent: Sunday, June 9, 2019 11:17 AM
> To: ADS-L at LISTSERV.UGA.EDU<mailto:ADS-L at LISTSERV.UGA.EDU>
> Subject: poolish (1994) also biga
> 
> ---------------------- Information from the mail header -----------------------
> Sender:       American Dialect Society <ADS-L at LISTSERV.UGA.EDU>
> Poster:       Barretts Mail <mail.barretts at GMAIL.COM>
> Subject:      poolish (1994) also biga
> -------------------------------------------------------------------------------
> 
> 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:
> 
> =E2=80=94=E2=80=94
> 23. The (Solely Southeastern?) Yiddish Cloth Name taniklot and the Rare =
> American English Baking Term poolish 'leaven, starter, starter dough=E2=80=
> =99
> =E2=80=94=E2=80=94=20
> 
> 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 =E2=80=9Cpouliche=E2=80=
> =9D as an alternative and also mentions =E2=80=9Cbiga=E2=80=9D.
> 
> 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-croi=
> ssants =
> <https://getpocket.com/explore/item/how-to-make-the-best-ultra-buttery-cro=
> issants>
> Originally in Saveur, 14 Nov 2017
> 
> =E2=80=94=E2=80=94
> 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.
> =E2=80=94=E2=80=94
> 
> 2. Poolish
> Tony Gemignani
> Oct 2014
> https://www.epicurious.com/recipes/food/views/poolish-51255820 =
> <https://www.epicurious.com/recipes/food/views/poolish-51255820>
> 
> =E2=80=94=E2=80=94
> 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.
> =E2=80=94=E2=80=94
> 
> 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-poolis=
> h-biga/comment-page-1/#comments =
> <https://www.weekendbakery.com/posts/more-artisan-bread-baking-tips-poolis=
> h-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-poolis=
> h-biga/>
> 
> =E2=80=94=E2=80=94
> _Biga_ and _poolish_ are terms for pre-ferments used in Italian and =
> French baking, respectively, for sponges made with domestic baker=E2=80=99=
> 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=E2=80=99s =
> extensibility.
> =E2=80=94=E2=80=94
> 
> 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>
> 
> =E2=80=94=E2=80=94
> The _poolish_ was a turn-of-the-century bread making technique, but of =
> late it has revitalized the artisan bread movement.
> =E2=80=94=E2=80=94
> 
> 5. Paris boulangerie-p=C3=A2tisserie
> Linda Dannenberg
> 1994 (Google-dated; confirmed on Amazon)
> https://tinyurl.com/yxqtylgc <https://tinyurl.com/yxqtylgc>
> 
> =E2=80=94=E2=80=94
> This method of bread making=E2=80=94_sur poolish_=E2=80=94involves =
> making a starter with about one-third of the flour and two-thirds of the =
> water from the total ingredients, which ferments from ...
> =E2=80=94=E2=80=94
> 
> 6. Poolish
> BAKERpedia
> Undated
> https://bakerpedia.com/processes/poolish/ =
> <https://bakerpedia.com/processes/poolish/>
> 
> =E2=80=94=E2=80=94
> Poolish is a highly fluid yeast-cultured dough. It=E2=80=99s 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.
> =E2=80=94=E2=80=94
> 
> Benjamin Barrett
> Formerly of Seattle, WA=
> 
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> 
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