Help! I forgot to put the poolish in the refrigerator when I went to bed, it had been sitting on the kitchen counter at room temp for 10 hours. I put it in the fridge now to start adding part 2 tonight. Is my dough already beyond recovery?
The original ratios are 300 gr typo 00 300 gr water 6 gr fresh yeast 6 gr honey
I made a second poolish right now. It’s 8am , the pizza party is 36 hours away. Which do you reckon will be a better starter, batch 1 that is fermented over night at 17 degrees Celsius or the new starter with less time to develop.
I’ve never refrigerated poolish. I would think it’s all right as long as you had it covered.
It has been in a sealed container yes. It had risen more then in the fridge I think
Yeah, should be more flavor too. Happy baking!