Step 1

Add 0.25g to 1g of yeast to 100g of warm water and stir it well until the yeast is bubbly and foamy.

Step 2

Now add 100g of flour to the water and yeast and stir until it forms a wet batter. Place the batter into a jar with a lid.

Step 3

Place the lid loosely onto the jar and leave in a warm place to ferment for 12 to 24 hours.

Step 4

You'll know the poolish is ready to use when it has doubled and is bubbling. It will smell yeasty and sweet.