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1. gettingcooked@noagendasocial.com's status on Friday, 26-May-2023 03:14:50 JST GettingCooked

   I just put together a poolish for baking bread tomorrow. I'm going to attempt 4 loaves in The Phoenix.

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   • Disinformation Purveyor :verified_think: (thatguyoverthere@shitposter.club)'s status on Friday, 26-May-2023 03:14:55 JST Disinformation Purveyor :verified_think:

     in reply to
     @GettingCooked what is a poolish?
   • gettingcooked@noagendasocial.com's status on Friday, 26-May-2023 03:18:59 JST GettingCooked

     in reply to

     • Disinformation Purveyor :verified_think:

     @thatguyoverthere pre-fermentation. A poor man's sourdough starter.

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   • Disinformation Purveyor :verified_think: (thatguyoverthere@shitposter.club)'s status on Friday, 26-May-2023 03:24:35 JST Disinformation Purveyor :verified_think:

     in reply to
     @GettingCooked :thinkingcat: so does it use packaged yeast then? Does it taste like sourdough when it's done?
   • gettingcooked@noagendasocial.com's status on Friday, 26-May-2023 03:24:36 JST GettingCooked

     in reply to

     • Disinformation Purveyor :verified_think:

     @thatguyoverthere

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   • gettingcooked@noagendasocial.com's status on Friday, 26-May-2023 03:33:50 JST GettingCooked

     in reply to

     • Disinformation Purveyor :verified_think:

     @thatguyoverthere Not as deeply flavored as sourdough, but better than not having it. An overnight rise adds to more complex flavor vs a real time rise.

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   • gettingcooked@noagendasocial.com's status on Friday, 26-May-2023 03:56:22 JST GettingCooked

     in reply to

     • Disinformation Purveyor :verified_think:

     @thatguyoverthere And, yes dry yeast.

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