poolish update

here are a few observations and tips (?) about my bread baking adventure. First, the soak is imperative. When I want to add other things- oats, millet, quinoa, I soak them for several hours in water. This frees up the moisture I add into the bread to be used by the flour, to do all those things it does to gluten. I like the poolish. I mix 1 cup flour with 1 cup water and a half t yeast. When I get the rest of the bread together, I omit 1 cup flour and 1 cup water. Also, white flour makes a 'lovely crumb' but the loaf loses it's moisture much more quickly than with a whole wheat. I want to make brioche real bad, but that will require a real oven, so I think I will try at a friend's house.