Most KAF recipes call for the poolish to be used within about 8 - 14 hours. 16 hrs max.
If you know you will not be using within this period, it should be refrigerated. After 16 hours at room temp, I have seen advice there to just discard. There are exceptions, but this recipe probably isn't one of them.
Assuming this pertains to the KAF Ciabatta Integrale recipe.
I agree with Mr Frost on all accounts: going that long it is probably going to be pretty spent, but you could try refrigerating it. I'd be more inclined to just dump it and start a fresh poolish though.
Most KAF recipes call for the poolish to be used within about 8 - 14 hours. 16 hrs max.
If you know you will not be using within this period, it should be refrigerated. After 16 hours at room temp, I have seen advice there to just discard. There are exceptions, but this recipe probably isn't one of them.
Assuming this pertains to the KAF Ciabatta Integrale recipe.
I agree with Mr Frost on all accounts: going that long it is probably going to be pretty spent, but you could try refrigerating it. I'd be more inclined to just dump it and start a fresh poolish though.
found this.
http://www.thefreshloaf.com/recipes/wholewheatciabatta
Not sure if the recipe I used was based on that.
None the less I fridged it after 36 hours. It smelled good and seemed active.
Time will tell, but I'm gonna give it a go.
after an unexpected interruption...I think of it as flavor not leavening and add a bit of extra yeast.
Pam
I did what Pam did. The bread didn't wow me, but it wasn't trash neither.