I've been using beer to make my poolish the night befor and it sits about 12 to 14 hours prior to the bulk mix. So in reference to the picture below of yesterday's batch, is this what a properly developed poolish should like like? Is it over or under developed? I use a tiny bit of IDY when the poolish is mixed. TScar.... made a comment that the yeast would die when mixed with beer so I may try a batch using just beer and flour with no yeast. Would I get this kind of development without yeast? Any thoughts?