PJ Hamel

March 6, 2016 at 12:03pm

Cindy, 12 hours would be fine. The longer the poolish goes, the tangier it gets; and eventually the gluten starts to break down from the acid. Still, I'd think 16-18 hours would be OK, considering you're going to be combining the poolish with plenty of fresh flour. Enjoy the process! I think you'll be very pleased with the results. PJH
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