Well, as many know, I have not been cooking much due to some physical ailments, but, I have a big event coming up this weekend and I really wanted to contribute, even though my friends have told me not to cook. I decided, since there will be a new wood fired pizza oven there, I have to cook something in it.
I prefer making bread and pizza dough with what is called a preferment (say it French style please) which can be anything from the commonly known sourdough starter to the less commonly known poolish or biga. I have, for some years now, used a combination of the poolish, a watery flour/yeast mixture with the process of fermenting the poolish for 5 days. While this is normally not a recommended practice, as many bakers find the yeast can die during the ferment, I really like the mild sour/yeasty flavor it lends to breads and pizzas. I find that a cold ferment also yields a superior lift and texture. Now to the foolish part.
Said poolish was started 3 days ago, it has been working along fine with a daily feeding of two teaspoons of AP flour and a little water. In and out of fridge for a couple hours per day or so. It has a nice aroma going. I needed to feed it today and as I took it out of the fridge, I immediately noticed the lid resembled nothing more than the lid on a beer bottle just before it explodes. I make beer, I know about fermentation. I am a fermentation pro! I did wrap a towel around the jar, it was incredibly hard to get the lid off, I actually had to use the jar opener. And when the gas started escaping slowly, I put it down and walked away for 5 minutes. Psssssssss...all is well, hissing stopped...I am good! Go back and open lid with impunity. Am greeted with FOOOOOMPH!