Poolish Starter

Recipe courtesy Amy's Bread
Show: Not My Mama's Meals Episode: Oui, Oui
TOTAL TIME: 9 hr 10 min
Prep: 10 min
Inactive Prep: 9 hr
Cook: --
YIELD: 1 1/2 cups
LEVEL: Intermediate

ingredients

  • 1/4 cup plus 2 tablespoons very cool water (70 to 72 degrees F)
  • 1 cup organic unbleached all-purpose flour
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Directions

Combine the yeast and very warm water in a 2-quart plastic or glass container and whisk together until the yeast has dissolved. Allow the mixture to stand for 3 minutes. Add the flour and cool water and stir vigorously with a wooden spoon or your hand for 1 minute, until a smooth, somewhat elastic batter has formed. The starter will be thick and stretchy. It gets softer and thinner after it has risen.

Scrape down the starter from the sides of the container and cover the container with plastic wrap. Mark the height of the starter and the time on a piece of tape on the side of the container so you can see how much it rises. Make sure it has room to triple in volume. Let the starter rise at room temperature (75 to 78 degrees F) for 6 to 8 hours. Or let it rise for 1 hour at room temperature, then chill it in the refrigerator for 8 hours or overnight.

Remove it from the refrigerator and let it sit at room temperature for 3 to 4 hours to warm up and become active before use. When it is ready, it will have tripled in volume, and lots of bubbles and small folds will appear on the surface. The starter should be used in the next 2 to 4 hours, before it begins to deflate. If you use the starter while it's still cold from the refrigerator, be sure to compensate for the temperature by using warm water (85 to 90 degrees F) in your dough instead of the cool water specified in the recipe.

This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.

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