Poolish, a wet sponge, is easy to make and is best when made fresh each time you need it. It will be good for up to 3 days in the refrigerator, and at least 3 months in the freezer if you store it in an airtight freezer bag.
2 1/2 cups unbleached bread flour
1 1/2 cups water, at room temperature
1/4 teaspoon instant yeast
- Stir together the flour, water and yeast in a mixing bowl until all of the flour is hydrated. The dough should be soft and sticky and look like very thick pancake batter.
- Cover the bowl with plastic wrap and ferment at room temperature for 3 to 4 hours, or until the sponge becomes bubbly and foamy.
- Immediately refrigerate it. It will keep for up to 3 days in the refrigerator.
Source: The Bread Baker’s Apprentice by Peter Reinhart
