Martin Philip, post author

June 4, 2020 at 9:21am

Hi Donna,

If you'd like to make the poolish a sourdough starter that will work well. I like to use a teaspoon or two and allow the levain (formerly poolish in the recipe, as written) to rise overnight. On day two I DO recommend that you use the amount of yeast which the recipe states.

Happy baking!

Martin

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