POOLISH
Steps:
- Put the yeast in a small bowl, add the water, and whisk vigorously for 30 seconds. The mixture should bubble on top. If it doesn't and the yeast granules float, the yeast is "dead" and should be discarded. Begin again with a fresh amount of yeast and water.
- Add the flour and stir well with a rubber spatula to combine. The consistency will be quite thick, resembling a thick pancake batter.
- Scrape down the sides of the bowl, cover the bowl with plastic wrap, and let sit at room temperature for 18 hours. Refrigerate for 30 minutes to cool slightly before using.
- If you are not using the starter right away, you can store it in the refrigerator, though I suggest keeping it for no more than 8 hours. Bring to cool room temperature before using.
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Maiya Robinson
[email protected]Great recipe! The bread was perfect.
Kaliah Harris
[email protected]This was my first time making bread from scratch and it was surprisingly easy! The bread turned out delicious and I'm so glad I tried this recipe.
sarah blackburn
[email protected]I've made this recipe several times now and it always turns out great. I love that it's so versatile - I can use different flours and toppings to create different breads.
Big Napolean
[email protected]This recipe was so easy to follow and the results were amazing! The bread was light and fluffy, with a perfect chewy crust. I will definitely be making this again.