What is a retarder medium?

Dabble in painter’s alchemy by using a retarder medium in conjunction with your acrylic paint. A retarding medium slows the drying of acrylic paint so you can paint in better detail, attend to unfinished areas, and easily blend colors on the canvas without the threat of your paint drying up.

Is flow improver the same as retarder?

Improver reduces the surface tension of your paint & helps with flow, atomization & lay down. Retarder slows down the drying process, this can help to stop/reduce tip dry & prevent paint drying on the journey between nozzle & subject.

What is the use of retarder medium?

Retarder Medium makes blending with acrylic colours easier and may be added to other Atelier Mediums to increase their working time. When large amounts of Retarder Medium are used, acrylic colours may be reactivated when overpainted.

What is the difference between gel medium and matte medium?

Gel Medium can be used as a glue by brushing it onto the surface of paper or a painting, then adhering mixed media bits and pieces to it. The Soft Gel Matte or Gloss Gel Mediums are the type most often used for this application. Soft gel is very flexible and does not add texture to surfaces. It dries softly clear.

What’s the difference between a biga and a poolish?

This style of preferment was developed by Italian bakers, and in Italy, a Biga refers to any style of preferment that contains flour, water and yeast, no matter the percentages. However, it’s more common for a Biga to have less hydration than a poolish.

How long do you prepare poolish in advance?

You can prepare your poolish up to 8 hours but also up to 16 hours in advance. But you have to adjust the amount of instant dry yeast you use. Logically, the more time a pre-ferment gets, the less yeast you have to use. This is the schedule we use Poolish up to 8 hours in advance – 0.23% – 0.33% Poolish up to 12 hours in advance – 0.1% – 0.2%

What’s the difference between a sponge and poolish?

A Poolish resembles a sponge for the sponge and dough system. The difference is Poolish is fermented much longer and uses a much higher hydration than a plastic sponge—which is why it’s considered the liquid version of a sponge. 1 Typical hydration levels are 100%, with equal weights of flour and water.

Why is poolish used in the baking process?

Due to the breakdown of proteins, the Poolish provides amino acids, substrates for Maillard reactions (crust browning and flavor development). A flour brew is a beneficial process in terms of production flexibility because the same pre-ferment can be used for multiple batches of dough.