Tuesday, April 30, 2013

Poolish: The Mother Dough

Poolish
(pronounced POO-leesh)

Starting the poolish.
Flour, water, and a little yeast.
Sits out for 5-6 hours.


Nice and bubbly.


Used a cup or so of poolish for my pizza dough.

My favorite pizza.
Jalapeño pepper and pineapple.
Wonderful crust.


And enough poolish left over to make a couple of loaves of ciabatta bread.



     
Trying out some ideas from these two books.

Weekend Cooking is hosted by Beth Fish Reads and is open to anyone who has any kind of food-related post to share: Book (novel, nonfiction) reviews, cookbook reviews, movie reviews, recipes, random thoughts, gadgets, quotations, photographs. If your post is even vaguely foodie, feel free to grab the button and link up anytime over the weekend.You do not have to post on the weekend. Please link to your specific post, not your blog's home page. For more information, see the welcome post.

For more wordless photos,

16 comments:

caite said...

still thinking about that pineapple...
But I have a fear of yeast. I rarely choose to deal with it. I think I fear I will murder it.

Raquel Mitchell said...

wow! my all time favorite pizza.. :)

really love it..;)


Happy Wordless Wednesday! My entry is here.

Beth F said...

I love all of Reinhart's books. I make pizza too, but I don't use a poolish for my crust. Now you've got me thinking ....

Beth F said...

Oh BTW: please think about linking this post up with Weekend Cooking this coming Saturday. It's absolutely perfect.

Deb Nance at Readerbuzz said...

You will not murder yeast, caite. Be brave. It's not as hard as you think.

Deb Nance at Readerbuzz said...

Raquel, you and I must have a big jalapeño pepper and pineapple pizza party one day!

Deb Nance at Readerbuzz said...

I will link up on Saturday at Weekend Cooking! Thank you!

Yogi♪♪♪ said...

I learned something new!

Lynn said...

I must try this. Thanks for sharing it on the Wordless Wednesday Party!

Yvonne said...

Ooohhhh...that pizza looks delicious!

Louise said...

What wonderful starter and breads- they look delicious.

(Diane) bookchickdi said...

Boy does that pizza look amazing.

Heather said...

A good thermometre will save many a yeast from a quick death. I learned that while still in highschool when my bagels turned out as hard as hockey pucks.

Vicki said...

Jalapeño pepper and pineapple pizza?
Gotta try it!!
Here's My WC

Fay said...

The book on the left just won a James Beard 2013 cookbook award. The book on the right is one of my go-to cookbooks. A wonderful baking book. The pizza looks so, so good.

Deb Nance at Readerbuzz said...

I have both of these books on my wishlist. I borrowed them from the library.