A Simple Poolish Recipe
A poolish is a way of making tastier bread by emulating a quick sourdough starter via overnight fermentation. It's not a sourdough per se, but it's better than using only commercial yeast.
For my breads, I do not use any specialized bread flour–I use whole wheat, all-purpose, whole rye, spelt, oat, etc. I also typically make high-hydration doughs which make a spongier bread. But it's all about preference and experimentation.
- Cast iron dutch oven(s)
- 2 large containers for mixing