Can I still use poolish which has quadrupled in volume?

Question

I was making poolish for pizza dough but accidentally left it out too long. It quadrupled in height before I stuck it in the fridge. Can I still use it or can I salvage it in a different way?

Answer 1

Give it a good sniff. If it smells yeasty, and maybe a little sour, you are good to go. After all, using a poolish (or any starter) at its peak activity is a good thing. The longer it ferments, the more alcohol is produced. Too much alcohol inhibits yeast and bacterial activity; and, therefore, oven spring later. So be on the lookout for alcoholic aromas or evidence that you are well past peak activity. There are no safety risks here, as long as it isn't moldy. An alternative, if it has gone well past peak activity, is to think of it as a starter. Punch or stir it down, remove a good portion, feed it fresh flour and water, and essentially start over.