These are pictures and some explanations of how the three doughs balls with the milk kefir poolish are doing. The first two pictures are of how the dough ball with the milk kefir poolish and honey look, top and bottom, this morning. I did reball that dough ball Saturday, because it had bubbles on the top. I thought it might be to overfermented to use for Tuesday, so that is why I reballed it, to help distribute the sugars.
The second dough ball with the milk kefir poolish (with honey added), made in the same batch of dough as the first dough ball, was put into the refrigerator right after balling. It looks like it is cold fermenting slowly, this morning. I wonder how long that dough ball will last, until I have to bake it into a pizza. It looks promising to me that it will last awhile before it will have to be make into a pizza.
The third dough ball, is the bagel dough I had tried before with the milk kefir poolish. I also reballed that dough ball yesterday. I made the bagel dough ball on Saturday. I posted about that dough ball under Marcís thread on Fairmount bagels. http://www.pizzamaking.com/forum/index.php/topic,11832.msg118376.html#msg118376
If the bagel dough works okay for a pizza tomorrow, I will post under Marcís thread, and just link back to the thread here. The bagel dough ball also looks and feels interesting to me.