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,
Posted by at
Labels:

15 comments:

  1. caiteApril 30, 2013 at 9:44 PM

    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.

    ReplyDelete
  2. UnknownMay 1, 2013 at 2:21 AM

    wow! my all time favorite pizza.. :)

    really love it..;)


    Happy Wordless Wednesday! My entry is here.

    ReplyDelete
  3. Beth FMay 1, 2013 at 5:02 AM

    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 ....

    ReplyDelete
  4. Beth FMay 1, 2013 at 5:03 AM

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

    ReplyDelete
  5. Deb Nance at ReaderbuzzMay 1, 2013 at 5:06 AM

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

    ReplyDelete
  6. Deb Nance at ReaderbuzzMay 1, 2013 at 5:07 AM

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

    ReplyDelete
  7. Deb Nance at ReaderbuzzMay 1, 2013 at 5:10 AM

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

    ReplyDelete
  8. Yogi♪♪♪May 1, 2013 at 6:17 AM

    I learned something new!

    ReplyDelete
  9. Lynn BlaylockMay 1, 2013 at 9:02 AM

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

    ReplyDelete
  10. YvonneMay 1, 2013 at 8:00 PM

    Ooohhhh...that pizza looks delicious!

    ReplyDelete
  11. LouiseMay 2, 2013 at 7:20 AM

    What wonderful starter and breads- they look delicious.

    ReplyDelete
  12. (Diane) bookchickdiMay 4, 2013 at 3:30 PM

    Boy does that pizza look amazing.

    ReplyDelete
  13. HeatherMay 4, 2013 at 9:26 PM

    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.

    ReplyDelete
  14. AnonymousMay 5, 2013 at 4:27 PM

    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.

    ReplyDelete
  15. Deb Nance at ReaderbuzzMay 5, 2013 at 5:05 PM

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

    ReplyDelete

I hope you will leave a comment so I know you have visited. If you stop by my blog, I will always stop by yours.

Note: Disqus commenting is only available on the web version of the blog. Please switch to the web version if you are using a mobile device.

Subscribe to: Post Comments (Atom)