I just started a poolish for pain poolish again tomorrow.
1 cup bread flour
1 cup cool water
1/4 teaspoon instant yeast
Overnight at room temperature seems to be about right. When I come down in the morning it is fairly foamy but doesn't appear to have totally run out of steam yet.
Oh yeah, I think I Terry Schiavo'ed my starter. I stopped feeding it two or three weekends ago, the weekend everyone in the house got sick. I probably could nurse it back to life, but I think I'm going to let it go. There are too many other breads I want to try baking right now: having to come up with something that involved my starter every weekend was getting to be a burden. Easy come, easy go.