How can I consistently get a great smelling poolish?
I hope you've had a happy Thanksgiving!
I've noticed a huge difference in how my poolish smells between tries. I found that a great smelling poolish makes a great loaf of bread. But how do I make sure that the poolish will smell great?
Here's what I have and do...
My starter is 2 months old, 100% hydration and fed with bread flour. I store it in the fridge and feed it once a week. Sometimes it smells like acetone.
I recently reduced my starter from 100g to 50g because the bread recipe I use only calls for making a poolish using 10g of starter. My new feeding ratio is 10g starter + 20g water + 20g bread flour instead of 20g starter + 40g water + 40g bread flour.
I bake on weekends so I normally feed my starter on Friday morning and make the poolish at night. After I make the poolish, I feed the starter again leave it at room temperature for an hour and place it back in the fridge.
Thanks in advance.