I have really gotten attached to using a poolish as the starter for sourdough bread. Using a poolish is really easy. You just mix flour, water and starter, and set it aside to ferment for 12 hrs. It is technically called a preferment.
There are disagreements between the definitions of poolish, biga and a sponge. It seems like the poolish is 100% hydration, or 1:1 flour:water. The biga is 1:0.7 flour:water, and a sponge is 1:0.4 flour:water.
This is a preview of
Bread Making: Bread Math, Poolish and Scaling a Recipe
. Read the full post (588 words, 1 image, estimated 2:21 mins reading time)
They are so very interesting. Icicles look like they have concentric rings, but are formed by single drops of melted water that refreeze as it gets to the tip. The wind and temperature influence their shape. Don’t they look like limestone stalactites, the ones you find in caves? They have a screw shaped design. Quite pretty and very organic. One icicle at the side of the house is quite long and needs to grow only about 3 feet before it becomes an ice column.
Maybe we should call them winter carrots because of the resemblance. The kids want to eat them.