December 23, 2010

Poolish-Style Pre-Ferment

This is a very moist sponge or starter for delicious wonderful breads.

Poolish-Style Pre-Ferment
4 cups flour
4 cups cool water
1/4 tsp. yeast

Combine all ingredients together in a large bowl. Beat or whisk together until well mixed and smooth, about 1 minute.

Cover the bowl with plastic wrap, and let stand at room temperature until frothy and bubbly, about 3 to 5 hours.

Make sure the poolish is tightly covered, and refrigerate overnight.

You can use for baking (or freeze any extra for future baking) the next day.

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