What a poolish should look like

Apparently, poolish is a term used in French and Italian baking and refers to a wet dough which you let ferment for a certain amount of time. This allows the dough to develop more flavors.

I have no idea what the official criteria is, but this is what my poolish looks like. It works for me.

Poolish batter

This is what my poolish looks like after 12 hours.

Poolish after 12 hours