If you (or anyone else) decide to make an IDY or CY starter, I would love to hear about your results.
I would love to know if you think there is a difference in texture/taste between an IDY or CY starter versus using straight IDY or CY, whether doing an emergency dough or a long room temp fermentation comparison.
I've done IDY poolish ever since I first found Varasano's recipe online. I've done CY poolish since I found a reliable source for CY.
IMO, the main differences with poolish vs without that I found were:
- The poolish allows for much shorter final dough knead time, leading to a lighter, airy, open crumb, particularly when paired with an autolyse before adding the poolish. It seems like 50%+ of the gluten formation has occurred before I even turn on the mixer....
- The dough is more extensible, more quickly. After mixing, the dough may not windowpane. Give it 20-30 minutes and bang!
- Better flavor in a shorter time, in that I can whip up a poolish quickly at 7am, go to work, come home at 6pm, mix the final dough, ball it up and bake a quality pie at 9pm...or refrigerate the dough balls over night and have an ever better quality finished product to fire up in the afternoon. I let the poolish do its work, while I'm at work.
- Dough made with a poolish produces a better looking crust/cornicione in a lower temp oven.
I admit, I've moved away from pre-ferments since dellavecchia started the Keste clone thread. http://www.pizzamaking.com/forum/index.php/topic,12606.0.html
A 24 hour bulk rise with .02% CY makes me all warm and fuzzy. I'll be trying this approach with AP flour this week. I ran a test batch with AP this past week with one turn at 2 hours, and one turn at 12 hours. Unfortunately, the weather prevented me from baking on my LBE. I opened the doughs up anyway. They were bangin'. Light, bubbly, stretchy and easy to work...smelled great. Weather looks to be no problem for a 3/12 or 3/13 LBE bake. I'll post.