I've been attempting to perform a Whole Wheat Poolish involving:
250g King Arthur Whole Wheat Flour
325g 2% fat milk
15g Honey for the yeast activation
A pinch of yeast????
I couldn't determine the mass of yeast since my scale wasn't sensitive enough below 2 grams. I let it sit in a 42 Fahrenheit fridge overnight for 8 hours and then relied on one hour intervals between 75 degrees Fahrenheit in the kitchen counter and refrigeration. This is so far how the poolish looks like.
I tried giving it a very small taste and smell. I notice a somewhat sweet smell and an extremely light tang. Is it ready for use?