The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.


localfruitandveg's picture


I'm a new baker, and have been trying out a few new recipes from some of the books that I've bought.  The one I tried the other day required a poolish starter that was suppose to be able to be refrigerated for up to three days; however, when I checked on the poolish in the fridge today (day 2), there was water covering my dough.  Is my dough ruined?  I wasn't sure what to do, so I took out a spatula and mixed it together.  But it was still quite runny, well beyond the point of batter which was expected.  Any help would be soooo appreciated!!!!!  



Cooky's picture

It does tend to separate after a while, but I've found that if you throw in a bit more flour -- two or three tablespoons for a poolish that started with one cup of flour -- stir it up and let it sit for a while, it will bubble up and be fine. The watery quality is normal, if you made the poolish with a 1-1 water-flour formula.  


"I am not a cook. But I am sorta cooky."