Still thinking about my first attempt at french bread, and the whole poolish thing is stuck in my head.
Is a poolish a poor man’s sourdough starter? Or maybe lazy man is the better term. Because it sure seemed as though I got 90% of the final product with only half the work. It wasn’t San Francisco sourdough bread, but it had a nice tangy flavor to it, and didn’t cost me any extra labor.
I’m going to have to research this a bit (in my free time — yeah, right).