why does my SD starter look like a poolish?
I have a SD starter with a mix of white flour and rye. I took it out of the fridge last night to get it going for next week's Tartine country loaf. I separated 150 gr. and fed it with 75 gr of each KABF and spring water. This morning I see it has doubled but it's not looking like a 100% hyd. starter. Instead it looks poolish like, full of strands and very gluteny like.
maybe reason being the BF with high protein absorbed much more water? anyways, I discarded half and fed again except added more water. let's see what it looks like by this evening.