A Poolish Question
I have always considered a poolish a flavor enhancer. Unlike a levain which may contain around 10 - 20% starter, my poolishes contain 0.009% yeast.
When popping the lid on the poolish container after about 12 hours at 76 F there is always a great aroma that certainly augments the flavor of the bread. By comparison we all appreciate the aroma of our levains - sometimes sweet and sometimes sour. Poolishes are really neither to my sense of smell.
A few months ago Lechem made a comment about growing the yeast content of the poolish, as though the poolish would be used as a leavening agent instead of a flavor enhancer. I searched the web and did find a posting of someone using a poolish as a leavener but the instance was rare.
Last week Mini made a comment about letting a poolish over-ripen, again (I believe) in the context of depleting the leavening action of the poolish.
I'd like some input on how and why others use a poolish. Are folks really prefermenting a poolish with the intent of using the poolish as a leavener, similarly to how we preferment our levains as leaveners? If so I would expect that one would be using much more yeast than the 0.009% I am using.