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Poolish Starter

A batter-like mix of flour, water and yeast used as a starter for bread dough.
Prep Time 10 mins


  • 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.