As part of my New Year’s Resolution, I committed to master a few simple things that have always been a bit daunting to me.  Among those was yeast bread.  So, a few nights ago, I took a whole of 5 min. aside and made this bread starter.  It sits in the fridge overnight (or for up to 3 days) and is supposed to greatly improve the taste and texture of your final product.  Here’s what mine looked like.


Final:poolish22 1/2 C. (11.25 oz) bread flour

1 1/2 C. (12 oz) water

1/4 tsp. instant yeast

This recipe is taken from The Bread Baker’s Apprentice.  Tomorrow I’ll post the Ciabatta bread that it went to on to make.