Summer 2005-Poolish starter

Another year has passed, and I am living alone in my own apartment now; dorm life is over!

To celebrate, I'm baking a baguette with a poolish starter:
based on a recipe from the artisan (search on google), I use:

1 C + 2 T All purpose flour
1/2 C+ 2 T Warm water
1/2 tsp dry yeast

Set yeast in warm water for 5-10 minutes to dissolve. Add flour and mix completely. I mixed everything in one direction. I'm gonna leave it out in room temp for about 10-24 hours.