I need some help here ... I made a nice beer poolish last night with the intention of baking a loaf today. Well, things got in the way and the loaf just ain't getting baked until at least tomorrow. The quesiton is: how long will a poolish sit happily in the refrigerator before it gives up the ghost and refuses to play the game anymore?
I tried the instructions from King Arthur's website this evening to make a pancake/crumpet from sourdough starter. It came out pretty good, a little tough but they tasted good. I removed four ounces as I would to feed it. Added 1/2 teaspoon of sugar and 1/4 teaspoon each of salt and baking soda. It foamed up nicely.
After it was cooked I put a little butter on it and cut it into eighths. I put orange marmalade on one "stack" and maple syrup on the other. The syrup was better.
First a pic of the Emily Henry 5.5 qt oven
Now the bread itself
And a few notes
1. I used floured parchment paper to transfer the dough to the oven (as opposed to a cotton kitchen towel). No problems with sticking dough which I experience about 50% of the time using the towel.
im in themarket for a sheeter to start experimenting with pastries. does anyone have any recommendations?
From Reinhart's The Bread Baker's Apprentice...
Beautiful, soft crumb with exceptional flavor.
is anyone familiar with freezing formed and topped pizzas (not baked), what would be shelf life at 0 F, type of dough ... any advice is appreciated.
and yes i have blast chiller at -40 F.
thanks in addvance