Reply To: Pre-Ferment | Poolish

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M Miller

I forgot to get my poolish going last night and was hoping to bake¬† today (planning on using the modern formula). If I start my poolish in the morning, what’s the minimum amount of time it needs to rest? Are there other factors I can adjust (temperature of environment, amount of yeast) for days I’m looking to do the whole baking process in one day?

Also–(for future) Does this change if using a pre-ferment with starter?

Thanks so much!

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