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Why does nobody talk about how much poolish changes your bread overnight
I mixed up a poolish on a whim last Friday, just 100 grams of flour, 100 grams of water, and a pinch of yeast, and left it on the counter in my Cleveland kitchen. The next morning it was all bubbly and smelled like yogurt, so I worked it into my usual country loaf and the crumb came out so open I actually took a photo. Same recipe, same flour, same oven temp, the only thing that changed was giving it 14 hours instead of mixing everything at once. My loaves used to be dense enough to use as a doorstop and now they spring back when I poke them. Anyone else keep a jar of poolish going all week, and do you notice a difference after day two or is that just me?
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