How long to keep poolish?
I am new to this forum, and was seeking some advice.
I have prepared a poolish using active yeast, brown sugar, water/flour to equal parts.
Kinda forgot about it sitting there on the side, this was 2 days ago. It is covered with cling film.
My question is, would the poolish still be ok to use, or should I just start again?
Any advice would be greatly received.