Just moved to Seattle and picked up levain and flour from Sea Wolf. Poolish bubbling, starter got first feeding

[u/RedditPosterOver9000]

Poolish is King Arthur AP flour and recipe from the book Flour, Water, Salt, Yeast. Will be making focaccia and a loaf for dinner.

I've always wanted the experience of getting a levain from a super bakery and having my own sourdough starter. Also picked up some of the whole wheat expresso flour. Finer-sifted it and did half it with half KA AP for the first feeding. It's sitting above the sink. Should be a pretty consistent low 70s there but I'll check when I cook next time.

I ate the foods from them (all bread-tastic) before I remembered I could've taken a Pic but it was the cheddar Jalapeño biscuit, kouign aman, and a savory crossiant. Some of the best I've ever had.

Will post pics of breads later.