Floydm's blog

I just started a poolish for pain poolish again tomorrow.

1 cup bread flour
1 cup cool water
1/4 teaspoon instant yeast

Overnight at room temperature seems to be about right. When I come down in the morning it is fairly foamy but doesn't appear to have totally run out of steam yet.

of the pain poolish was excellent too. It wasn't as pretty, but it still tasted great.

This weekend I made bagels, pain au raisin, cream cheese snails, and pain poolish.



Bagels and snails were pretty easy. I'll post the snails recipe soon. The bagel recipe is here.