Tandolio, this is a great idea. The recipe amount depends on the size of your Bundt pan. a 9- or 10- cup Bundt pan uses roughly 6 cups of batter, which, by the way, happens to be the same capacity as a 9" x 5" pan. So if that's your Bundt pan size, half the recipe is the right amount. If your pan is bigger, a 12-cup pan, 1 1/2 x the recipe works. I don't know the hydration of the poolish you have, but there's no reason not to put it to work if you want to. If it's 100% hydration (equal amounts of flour and water by weight), simply subtract equal amounts of flour and water (again, BY WEIGHT) from the recipe amounts. Good luck; should make an interesting cake!! Susan

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