5,079
edits
Changes
Jump to navigation
Jump to search
Of Well, of course we would! And so, by tracing the ultimate source of the information that eventually found its way to Bakerpedia and many other texts (print and online), we can determine that it relies on the authority of Raymond Calvel, the professor of baking at the National Higher School of Milling and Cereal Industries ({{small|ENSMIC}}) in Paris who wrote the book on baking bread. This is what the book, ''The Taste of Bread'', says about where the poolish method comes from:
So it wasn't an Austrian princess who helped introduce poolish to France when she arrived there in 1770; it was a nobleman who came to France from Austria 70 years later! But the crucial bit that both sources agree on is that poolish is a Polish invention. That's hardly surprising, as Poland is famous for its bread. It's more famous for its rye sourdough loaves than for yeast-raised wheat baguettes, though, but we wouldn't want to question this great Polish achievement and yet another source of Polish national pride, would we?
<nomobile>[[File:Raymond Calvel.jpg|thumb|Raymond Calvel (1913–2005), professor of baking]]</nomobile>
