the KAF process that uses a Poolish pre-ferment has been my GoTo sourdough approach for several years.
I usually give hte Poolish 2 to 3 days to bubble and stew before adding the final 240g of flour and finishing up.
Usually the Poolish is still vibrant, bubbly and quite active at the start of that folding, forming, proofing, baking day

Sometimes though I get distracted or simply cannot complete the process on schedule.
Today for example I am trying to finish my Poolish after about... hmmm, it could be 6 days.
and the Poolish seems pretty dead. it has slumped in its container.

I've added the extra 240g of flour and salt and will do the folds.
But the mass feels dead.

so what is happening? what has happened? what can I do to salvage this batch?

Peter

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