Is this picture ok?
Greetings
I've been making a new starter from scratch. Its now 8 days. It rises 2x in 3 hours when 20% inoculated (20g starter, 30g water, 50g flour), so I thought I give it a test by using the discard to make a poolish for pizza dough.
So I did a 125% hydration poolish consisting of:
- 70g starter
- 700 water
- 560g AP flour
Its been 11 hours now, and the poolish looks a bit unusual compared to the poolish I'm used to when using instant dry yeast. very tiny scattered bubbles, lots of them in isolated areas, while the rest of the surface has hardly any bubbles. It tastes sour. I'm attaching its picture.
My question: is this a healthy poolish? is it ready to mix with the final dough now? or should I give it more time? or is the starter not ripe yet to use? should I give it more discard-feed cycles?