March 14, 2023 - 9:53am
poolish help
hey hi guys i need your help (see photos)
made a poolish starter i did 2g instant yeast 4970g flour and water and it's been sat for 24 hours at 12.2c and nothing happend . why is this??? can i leave it another 24 hours that will be 48 hours ?
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Poolish ought to be poofy and 2-4 x in volume after 12 hours. Might want to check that your yeast is still good. A sprinkle in a 1/4 cup of warm water with a bit of sugar or honey dissolved in it ought to be bubbly after 15 minutes or so.
That’s a whole lot of poolish you’re making. Just curious, why so much?
Phil
A poolish is normally kept at 20-23C for 12-14 hours.
If your poolish temperature is only 12.2C, it's no surprise it's not doing much.
Lance