Poolish bubbly but didn't double in size

[koshandrik]

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?

[duonyte]

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.