This poolish follows traditional proportions of equal parts water and flour, so it's hydration is much higher at 100%.
- Pocket Scale
- Plastic Wrap
- 0.12 grams active dry yeast (or 0.36 gram fresh yeast, broken into small pieces.)
- 47 grams cold tap water
- 47 grams flour used in dough recipe
Put the yeast in a small bowl, add the water, and whisk vigorously for 30 seconds. The mixture should bubble on top. If it doesn't and the yeast granules float, the yeast is "dead" and should be discarded. Begin again with a fresh amount of yeast and water.
Add the flour and stir well with a rubber spatula to combine. The consistency will be quite thick, resembling a thick pancake batter.
Scrape down the sides of the bowl, cover the bowl with plastic wrap, and let sit at room temperature for 18 hours. Refrigerate for 30 minutes to cool slightly before using.
If you are not using the starter right away, you can store it in the refrigerator, though I suggest keeping it for no more than 8 hours. Bring to cool room temperature before using.
Handling Starter – A starter is generally quite sticky and thus difficult to maneuver with a rubber spatula or bowl scraper. When taking it out of the bowl to measure it or to add it to your dough, use your hands, first dampening them in ice water. The starter won’t stick to your wet, cold hands.