The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

unused poolish

darellmatt's picture

Frozen poolish?

March 10, 2009 - 7:24pm -- darellmatt


I am reading the excellent "Crust and Crumb" by Peter Reinhart" In the section on poolish, page 34, he says: "you can freeze unused poolish and save it for another time, if you do so just before or after refreigerating it on the first night"

I am surpised, I thought freezing killed yeast cells? Any thoughts on how this works, or how long you could get away with leaving it frozen and then using it?



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