Instructions: Mix well and knead - should be roughly the thickness of a pancake batter. Cover and let stand for at least 2 or 3 hours at 70 to 75 degrees F. Can easily go overnight if water is the base liquid, though I wouldnt do it that long with milk.

After this, when ready to make the dough, add the salt and mix in. Then add any other ingredients (other than flour) and incorporate. Only now add the balance of the flour and finish making the dough as you normally would.

Let rise one more time to double. Then knead and form the dough, let rise and bake as you normally would.

This is not a sourdough. However, I find the liquidity of the poolish batter results in much better yeast activity and vastly improved flavor compared to making a stiff dough to start with.

NOTES : One of my favorite techniques in bread baking is to start with a "poolish." This is a French term for a starter made of only flour, water and yeast, kneaded well with the paddle blade on a KA or similar mixing method.

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