poolish or sponge?
I am a novice, and am not sure - is there a difference between a poolish and a sponge? My daughter said my recipe of 3 cups flour;1/4 tsp. instant yeast;1 1/4 tsp. salt;1 5/8 cups water is a sponge. I mixed it last night, let it rise for about 18 hours, folded it a couple of times, left it to rise again before baking.
She also said I should put some aside, keep it in the fridge and feed it. How do I go about doing this, and what do I feed it? Water and flour? How do I then go about using that in subsequent recipes?
Sorry about all the questions, but I really would like to learn to bake decent bread for my family. Any and all suggestions are very welcome!