Questions about Poolish
I made a poolish the other day for the 1st time. When I pulled it out of the fridge, it looked like it had seperated. There was a yellowish liquid around the foaming poolish. I just mixed it up and used it in my french bread dough that I was making. My question is: is it supposed to look like that and should I have left it out on the counter instead of putting it in the fridge. I was following Peter Reinhart's recipie in Crust and Crumb for the tean USA french bread.