testing room temp poolish lately, getting some solid results. anyone else have experience?

4 points the_OMD

I follow Vito’s process and have room temperature poolish for an hour then refrigerate it overnight with great results “Soft and craunchy” 😂

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0 points Fine-Daikon4104

nice, I have been going a full 24hr at rt

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4 points gran_matteo

I would eat this very quickly

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2 points KCcoffeegeek

The Brian Langstrom recipe I use for NYC pizza crust uses a poolish. 50g of flour, 50g of water, pinch of yeast and leave on counter for a day.

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1 points Fine-Daikon4104

awesome I will need to check this out. similar to my method!

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