Can poolish go bad? What happens if it sits for days instead of hours?
What changes the longer you let poolish sit? The basic reciepe I use calls for an over night poolish sit but I have recently been pulled away from baking for a couple days so instead of 8 to 10 hours of the poolish doing its thing I have had it sititng for 2 and a half days. I have noticed a crust forming on the top but is it still good? It doesn't grow mold or anything on it does it? Or would the flavor just be enhanced for a longer sit time? Normally I let it sit as long as called for but this time other circumstances have caused me to have aged poolish.