I took the pH reading of the preferment today, just to compare it too last Monday. The pH was 5.48. The preferment looked a little more bubbly, at least to me. I donít know if the decreased temperature or shorter fermentation time, I used to ferment the poolish had anything to do with that or not.
I had also had a dough ball left in the pizza prep fridge when I went to market on Friday. Somehow it must have been pushed to the back, and at the end of the night when I am tired and hot, I just visually check the pizza prep fridge and donít usually bend way down to see if something might be pushed into the back. I will have to check more carefully since this is the second time this has happened. I didnít take a picture of the dough ball that had sat at room temperature (about 75 degrees F) for 3 days, but the dough ball was very flat and gray. I just balled it Friday and stuck it back into the plastic bag and placed it into the deli case until today. It was a sad looking mess today, but I tried to revive it to see what happens. I place some yeast and more KASL on the dough ball and kneaded, with some additional water too. The dough ball still doesnít look that great, but I might try making bread with it tomorrow to see what happens. On the one picture it can be seen how the dough ball looked beside a regular dough ball, before I did anything to it.
First picture is of the preferment today and the rest of the pictures are the sad looking dough ball.