All right, cool, thanks! I did measure everything out...except the salt.
For the record, it was:
poolish: 100g each flour and water, and 4g yeast
remainder: 180g all purpose flour, 70g whole wheat flour, 140ml water, another 4g yeast, pinch salt
I made another poolish just now but on second thought will wait until my peel comes on Wednesday. Can I just stick the poolish in the fridge until then?