May 8, 2009 - 2:22pm
poolish: fridge or counter?
Greetings
I use a 100% hydration yeast poolish to make my whole wheat dough. I need to know whether a poolish should be allowed to over-ferment or should we move it to the fridge once it doubles?
I ask because I'm living in a warm weather, and my poolish collapses if allowed to develop after getting doubled in height. What is your recommendation regarding this?