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12d • 📖 Word of the Day
Word of the Day: Poolish
This is where flavor starts.
Equal parts flour and water. A pinch of yeast. Let it sit overnight.
By morning, it’s alive. Bubbly. Ready to go.
That’s fermentation already working before your dough even comes together.
If your bread feels like it’s missing something, this is usually it.
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Word of the Day: Poolish
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