Poolish

The bright sunny morning prompted me to try making some bread again for the weekend. This time, I'm trying out the retardation technique. So I'm preparing a poolish:

Recipe: Poolish as a pre-ferment (make about 1 to 1+1/4 cup)

Ingredients:
Poolish
- 1 cup grocery store brand unbleached flour
- 1/2 cup + 2 TB water
- 1/4 tp yeast

Procedure:
Mix the poolish ingredients into a paste. Allow to rest on the counter for 1 hour. Then chill in the fridge for over 24 hours.

To be continued another time!