Too Wet Poolish?
Hey all, I've been meandering through this site for the past few months and trying out the various recipes and techniques, and I have been really happy with the results. This is one of the best sites I've ever come across, and I'm glad it's here.
So here's my question. I've been experimenting with the formulas in Reinhart's Crust and Crumb with a fair amount of success, so far. However, last night I made the poolish forumula, and it doesn't look so good. I used the formula rather than the recipe, but ended up with roughly half the recipe (2c. flour, 2c. water or 300g flour 530g water - the formula says 178% water) I added about 1/8 tsp of yeast (too small for an accurate weight on my scale). When I mixed it together it was very thin, like crepe batter. I let it sit for about 5 hours, and when I checked it again, the flour had settled to the bottom and a layer of water had formed on top. There were a few bubbles on the surface of the water and some holes in the flour underneath, but not the large foamy oles that I've seen in pictures. I mixed it up once more to get the water back in with the flour and threw it in the fridge. This morning it looks exactly the same as when I put it in the fridge last night only separated again. There are no holes, no bubbles and it looks as if no fermentation is taking place at all.
Did I do something wrong? I really want to make Reinhart's sweet rustic bread; can I use a different poolish formula?