Originally Posted by Addie
Okay, I have a question. What does "poolish" mean? I am thinking it is a developed starter that is taken from a previous dough and kept in the fridge for you next adventure into making bread.
It's a kind of pre ferment. When commercial yeast appeared on market, years ago, bakers started to use it replacing the ancient methods and making quick breads. With no flavor, aroma, etc.
They discovered that pre ferments starting with small ammount of yeast the night before, combined with improoved mixing methods let bakers achieve a very good quality with not so long baking processes.
This is in some books, but I like one written by Daniel Dimuzio: Bread Baking: An Artisan's Perspective. Take a look at it if you have the chance. Is written for students, like a manual, very interesting to understand the whole baking process.