I love the taste of yeast in everything. So a few times I have tried adding a poolish I guess the BB would call it. Just 1/2 cup water and 1/2 cup flour with some yeast until it bubbles. I add this to my usual corn bread recipe with the usual Rumfords etc and adjusting the liquid and flour appropriately.
My question is:
Why does it take so much longer to bake when I do this? It takes three times longer to bake! The outside will brown and look like it is done but the inside stays gooey for the longest time. When it is finally done I love the taste but I would like to understand why some yeasty flour changes the baking so dramatically.
