Bready

3,008 readers

1,140 active

65 users here now

Bready is a community for anything related to making homemade bread!

Bloomers, loafs, flatbreads, rye breads, wheat breads, sourdough breads, yeast breads - all fermented breads are welcome! Vienesse pastries like croissants are also welcome because technically they're breads too.

This is an English language only comminuty.

Rules:

All posts must be bread or baking-related.
No SPAM and advertising posts. If you want to promote your business - contact mods first to get an approval.
No NSFW content.
Try to share your recipe with your photos so everyone is able to recreate it.
All recipes are public domain, recipe books are not. You can post any recipe invented by someone else, but you cannot post copyrighted work. That means no photos of book pages and screenshots of 3rd party web sites. Write the recipe down in text format instead.

founded 3 years ago

moderation log

moderators

Aux@lemmy.world

Vegan Poolish Dough? (lemmy.world)

submitted 4 days ago by ChocolateFrostedSugarBombs@lemmy.world to c/bready@lemmy.world

3 comments fedilink hide all child comments

Hey all,

Quick question. I'm going to try to make poolish for the first time and I found the majority of recipes use honey to accelerate the fermentation process. Normally I would swap that for maple syrup. Anyone know of that would work here too?

you are viewing a single comment's thread
view the rest of the comments

[–] SreudianFlip@sh.itjust.works 3 points 4 days ago

Just use regular sugar.

In fact, I don’t use any sugar, in any of my breads. Sometimes I use lemon juice to feed the yeast a bit.

For poolish I just use instant yeast, water, white flour (whole flour works but experiment with proportions and time). Wet. 20m-1hr then add the rest.

permalink

fedilink

source