The Pizza Bible mentions that poolish should be left at room temperature for 18 hours. What temperature is considered room temperature? Thank you.
Around 68 degrees F or 20 degree C
You can leave it out longer. Sooner or later the starter will or could die. I do like my starter on the slightly more acidic side and a little sour almost like vinegar. You will achieve this as your starter gets older, is more wet, left out for a longer period of time and/or in warmer conditions. You can of course slow it down by putting it in a refrigerator and feeding it every 5-7 days or keep feeding it and keeping it alive at room temperature minusing and adding equal parts flour and water when you refresh or use. This process takes some time to learn and the PH should be watched. We have 5 starters at Tonys Pizza Napoletana and are constantly taking care of them like kids.lol
Thank you! Also can I leave it for more than 18 hours like 24 hours? Or should I refrigerate at 18 if I cannot use?
It was always my understanding that room temperature is typically around 65-72 F or 18-23 C.
Use a Poolish to Take Your Pizza to the Next Level
How to Season a Pizza Pan