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.

  • @[email protected]
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    67 months ago

    I’ve never refrigerated poolish. I would think it’s all right as long as you had it covered.

    • @good_hunterOP
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      37 months ago

      It has been in a sealed container yes. It had risen more then in the fridge I think

  • verity_kindle
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    37 months ago

    Go with what you got. It’ll be delicious.