This makes enough for my baguette recipe, but of course it can be increased if need be for some other application. The amount of yeast employed in a poolish is tiny relative to the flour and water. So tiny, in fact, that for a poolish sponge this small, we’ll need to dissolve some instant yeast in water, then administer the solution in spoonfuls. Start by combining:
2 ounces water
1/8 teaspoon instant yeast
…in a small bowl.
Stir until the yeast is completely dissolved:
Fetch a slightly larger bowl, and put in it:
4 ounces all-purpose flour
2 teaspoons of the yeast solution
4 ounces of water:
And stir with a fork until it’s all combined into a batter.
Cover with plastic wrap and leave it at room temperature for 12-16 hours until it looks about like so:
Nice and bubbly, yes? That’s what you want. And there you have it: one poolish. This will keep well in the fridge for two days.