🍕 My Basic Poolish Recipe 🍕

This is my recipe for a basic Poolish Starter. This will make 90g.
I use this Poolish for all my Breads & Pizza recipes as it makes an excellent Starter, especially for the heavy breads or sour dough.

45g of ice cold water
1-2 Small pinch of Active Dry Yeast
45g Tipo '00' or Strong Bread Flour

In a clear tall glass whisk the Yeast and Cold Water vigorously for 1 minute, leave to stand for 3 minutes.

Add the Flour to the Water and Yeast, mix well with a fork until the mix forms a stiff batter consistency.
Cover tightly with film and an elastic band.

Stand at room temperature for a MINIMUM of 6 hours, making sure it has tripled in size.

Refrigerate for 30 minutes before use. Add the Poolish to your regular base recipe to add a wonderfully fluffy texture.

Hope you enjoy my recipe... iv been making bread and pizzas among other things for many years now. I found this to work best for me, to give you an idea I would use 90g of Poolish in a recipe calling for 450-500g Flour, this is a rough guide.

I will be posting my pizza base recipe, using this Poolish! Shortly, along with some of my other recipes.
Thankyou for reading!
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