sourdough poolish

2 posts / 0 new
Last post
bobku's picture
bobku
Offline
Joined: 2013-08-30 07:53
sourdough poolish

If I make a 100% hyd poolish roughly 1400 grams keeping it on counter for 12 hrs. Will it make a difference if I use a very mild or very sour starter, If I inoculate it with just a few tsps ? I know I can control the sourness by retarding in the fridge.just wondering if there would be any difference between the two if I'm using such a small amount of starter.