February 1, 2020 - 10:35am
Poolish seems way too dry
Hello all , I was hoping someone could lead me in the right direction.
Following a boule recipe I put my poolish a unheated room in the house and left it
approximately 14 hours. When I returned to it, it seems more like dough then poolish.
The temperature fell more than expected last night so I am. Bringing it to room temperature now, my question is whether it will be fine to use or should I start again?
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What is the poolish recipe? Maybe yours just had a lower hydration.
It's probably fine, if you leave your poolish in a very cold spot, it'll firm up a bit, that's normal. You should maybe just let it proof a bit longer