Poolish

Poolish
Polish origins, Viennese bakers promoted this pre-ferment starter in the nineteenth century. See pre-ferment.
Porous
May refer to the honey-comb-like structure of white pan bread ...

The French use a soupy starter called a poolish to make their breads, while the Italians use a thicker one called a biga.

This fermented mixture is known as the chef, starter, sponge, or poolish, depending on regional preferences. Pieces of the chef are used to make loaves of bread, while the remainder is fed to keep the yeast colony alive.

See also: Starch, Produce, Sugar, Fruit, Flour