Hello, I am having a difficult time telling EXACTLY when my poolish has reached the peak of development. Didier Rosada says that the poolish should dome slightly and just start to recede but mine never domes. I follow the instructions to the letter bu t no dome. Hmm?
50 gram whole wheat flour
150 gram of un-bleached bread flour
200 gram of bottled water
.1 gram of instant yeast (yes, that's 1/10th of one gram)
My poolish, rests at room temp aprox 70 F. , for 14 hrs, it rises nicely and is covered with bubbles but never domes. As I am trying to develop the max amount of homofermentive bacteria in the poolish I thnk timing is critical. Any help would be muct appreciated. Thank You.