Sourdough Starter -> Battery Poolish

[harveylover]

Hi all! New to the board here. I am trying to make Jeff Varasano's recipe.

I see that for 3 pies, he uses 45g of sourdough culture as a battery poolish.

Can I just use 45g of the culture? My culture is currently 100% hydration.

There seems to be little guidance on what he actually does to make the poolish.

[jsobolew]

He uses a sourdough culture. Yes you can use 45g of your culture, 100% hydration is typical of a poolish or sourdough starter. Use it several hours after it has been fed and it is at it's peak, roughly doubled in volume at least.