The breadmakers' guru     Note: malted flour and poolish For the poolish: In a small container (a 16-ounce yogurt or cottage cheese container works well), mix the yeast with the cold water. After the yeast has dissolved, add the flour and mix with a spoon or with your hands until combined. Clean the inside edge of the container for any dough, cover, and leave at room temperature (70°-75°) overnight.     http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2008/09/24/...     tags: bread poolish