Poolish

• 1 cup minus 2 tablespoons room-temperature water
• 3/4 teaspoon crumbled cake yeast
• 2 cups organic white flour with retained germ

1. In a 1-gallon plastic container, combine the water and yeast and stir until the mixture is milky and foamy and the yeast is fairly dissolved.
2. Stir in the flour until just combined.
3. Cover and leave at room temperature for 5 hours.
4. May be refrigerated for up to 48 hours before using.
5. Bring to room temperature before using.

water, cake yeast, organic white flour

Taken from cooking.nytimes.com/recipes/11720 (may not work)