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    • Profile PhotoSamir
      Participant
      @sambaker
      September 30, 2021 at 10:38 pm
      Post count: 1
      #50471

      Hi Everyone,

      I have a big problem with poolish and sourdough starter. I tried few times, but it doesn’t “come” – grow. I tried in room, fridge and more or less same failure. Honestly, I’m very frustrated.

      I’m desperate to learn it and at last make sourdough bread.

      Can anybody help me please ???????

      Thank you !

    • Profile PhotoMark Floerke
      Keymaster
      @independant-consultant
      November 23, 2021 at 2:09 pm
      Post count: 223
      #53109

      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.

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