The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


fullmoon's picture


Recently I had the good fortune to be kept away from home for a few days (48 hrs) longer then I expected. I started a poolish and never came home. Is it still good? How long will it last? And how exactly do you pronounce it? Thanks to everyone, about everything. Baking has turned into a wonderful experience. Kevin

flournwater's picture

Pronunciation is "POH lish"

You didn't say what type of environment you poolish is living in so it's difficult to say what you might expect under your specific circumstances.

SteveB's picture

Actually, since the word is of French origin, I believe it is pronounced "poo LEESH" (accent on second syllable with a long 'e') 




jeremiahwasabullfrog's picture

after 48 hours it is probably past it (unless it is in the fridge). You might be able to resurrect it by feeding it more but that would be good flour after bad IMO.


If it is refrigerated and doesn't smell too strong it should be OK.



Broc's picture

The accent is on the middle syllable...

Try... "puh-HOO-lish."


As in, "You are so full of puh-HOO-lish!"