poolish

we make out breads with poolish, which is a pre-fermented start. I made it today, and it's 32 cups flour, 1 T yeast, and enough water to make it the consistency of pancake batter. When we make our breads we add poolish and a little yeast. The idea is that basic bread is flour, water, yeast, and maybe salt. The poolish adds that bread taste and also reduces the amount of added sugars. It's what gives artisian bread it's complex flavor. Different things can be added to it also, to vary the flavor. I am excited to try it on a smaller home scale.