A batter-like mix of flour, water and yeast used as a starter for bread dough.
- 1 cup Water
- 1 3/4 cups All Purpose flour
- 1/8 tsp Yeast
In a medium sized bowl, combine the flour, water and yeast to make a wet batter.
Cover and leave at room temperature for 8-16 hours. In warmer months, use a shorter time, in cold weather use longer amount of time.
The poolish starter is ready when the surface is covered in tiny bubbles. Do not expect it to rise much.