Poolish-style (sponge) pre-ferment from Crust & Crumb: Master Formulas for Serious Bread Bakers by Peter Reinhart
- bread flour
- instant yeast
-
EYB Comments
Must make and refrigerate at least 5 hours in advance, best if overnight.
Where’s the full recipe - why can I only see the ingredients?
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.