Profile PhotoMark Floerke
Post count: 223

Hello @sambaker

Sorry for the delay in noticing this.  The forums have moved to LinkedIn and Facebook.  Look for the Baking Industry Professionals group on either platform.

A poolish is not a sourdough preferment.  A Poolish is a mixture of flour, water, and yeast, combined and left at room temperature, or in a temperature-controlled fermentation room for anywhere from 8 to 18 hours, depending on the desired effects and scheduling needs.