November 19, 2007 - 5:41pm
Poolish???
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!!!!!
Thanks!!
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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."