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    You are in: Home / Community Forums / Breads & Baking / Poolish bubbly but didn't double in size
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    Poolish bubbly but didn't double in size

    Sun Apr 01, 2012 1:40 am
    Newbie "Fry Cook" Poster
    Hello everybody! I'm trying to make a focaccia for the first time. My poolish (after 12 hours at 70 F) has got a lot of bubbles, smells nice, but it didn't double in size, rose only a little. What should I do? Wait for a few hours or throw it away?
    Sun Apr 01, 2012 5:33 am
    Forum Host
    I would go ahead and use it. It may have doubled and then dropped back depending on the exact ration of yeast to flour. And not all poolish doubles anyway.
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