Poolish/Preferment Calculator

A poolish is a wet preferment made with equal parts flour and water (100% hydration), giving it a loose, batter-like consistency. A biga is a stiff preferment with much lower hydration (typically 50–65%), resulting in a drier, crumbly texture. Poolish tends to produce a more open crumb and mild tang, while biga creates a denser, more complex nutty flavor.

Preferment percentage refers to how much of the total flour is used in the preferment stage. For example, a 30% preferment percentage means 30% of your total flour is pre-fermented before being mixed into the final dough. Higher percentages increase flavor complexity but can affect dough handling.

Classic Neapolitan pizza dough typically uses 60–65% hydration. Starting at 65% is a common recommendation for home bakers as it balances workability with the characteristic soft, extensible texture. Higher hydration doughs (70%+) are more open-crumbed but require more skill to handle.

A poolish is typically fermented at room temperature for 8–16 hours, or in the refrigerator for up to 48 hours. The poolish is ready when it has doubled in volume and shows a domed, slightly deflating top with visible bubbles. Longer, colder fermentation develops more nuanced flavors.

Preferments develop significantly more flavor through extended fermentation, producing organic acids and aromatic compounds that a straight dough cannot achieve in a short time. They also improve dough extensibility, crust blistering, and shelf life. For Neapolitan pizza and artisan breads, preferments are considered essential for professional-quality results.

The amount of yeast depends heavily on fermentation time and temperature. For a 24-hour room-temperature poolish, 0.1–0.2% instant yeast (of total flour) is typical. For a 48-hour cold ferment, as little as 0.05% may be used. Less yeast means slower, more flavorful fermentation, so adjust based on your schedule and ambient temperature.

Yes — sourdough starter is essentially a naturally leavened preferment at 100% hydration. It works similarly to poolish in this calculator but uses wild yeast and lactobacillus bacteria instead of commercial yeast. Sourdough preferments produce more pronounced acidity and a distinctive tang, and fermentation times will vary based on your starter's activity level.

Baker's percentage expresses every ingredient as a proportion of the total flour weight, which is always 100%. This makes it easy to scale recipes up or down and to compare formulas regardless of batch size. For example, 65% hydration always means 650g of water per 1000g of flour, no matter how large your batch is.