From Cookipedia

Servings:Servings: 10 - Makes 1 portion of mother dough
Calories per serving:85
Ready in:2 days, 4 hours
Prep. time:2 days, 4 hours
Cook time:None
Recipe author:JuliaBalbilla
First published:27th June 2012

Poolish is a mother dough made from a mixture of flour and water, sometimes in the same proportions, sometimes with more water, to which no salt is added. It can be considered as being a half-way house between natural mother doughs and and those which use a normal amount of yeast, as the proportion of yeast used is quite low.


Orange arrow.png Create a printable shopping list for this recipe's recipeIngredient


  1. Place the ingredients in a bowl or food processor in the order given above and mix until you have a soft, sticky dough.
  2. Cover with cling film and leave for a minimum of 4 and a maximum of 72 hours at room temperature.
  3. If you wish to keep it longer, refrigerate.


You may find that you can get away with less yeast.

Chef's notes

The longer you leave the poolish to ferment, the better tasting your final bread will be.

Recipe review

Similar to sourdough starter

3.6/5 This is very similar to the sourdough starters. Jerry, aka Chef (talk)

Browse Cookipedia's recipes with Pinterest

Almost all of Cookipedia's recipe pictures have now been uploaded to Pinterest which is a very convenient way to browse through them, all in one huge board, or by individual categories. If you're a Pinterest user, I think you'll find this feature useful.

Update with Facebook debugger

#poolish #motherdough #yeast #flour #bread #dough #refrigerate #clingfilm #driedyeast #foodprocessor #ferment