Just tried a modified Jerry Mac for the first time. I let the poolish sit over night, and incorporated everything this morning around 10 oclock for a 5:30 bake. The dough was very easy to work with, and very tasty. However, I don't know if it was my extended poolish ferment or not, but both my wife and I felt very gassy afterwards. My thoughts is that it may be too much yeast for my extra long Jerry Mac considering I got a double bulk rise in about an hour and a half, then split into 2 dough balls and still got about a triple mass rise. I think I would definitely make the Jerry Mac again with the extended poolish, but next time I think I will cut the yeast in half. I will probably go with just the tsp in the poolish and that's it. Anyways, thanks for the great recipe, Jerry, everyone loved it!