The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

poolish help

ruddy2018's picture

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 ? 

foodforthought's picture

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?


albacore's picture

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.