Swopping sourdough starter for biga/pate fermente/poolish
Just idle curiosity I suppose, but I was looking at some sourdough recipes and wondering if they could be used by swopping the sourdough starter with an equal quanitiy of biga/pate fermente/poolish. I appreciate that the fluid needed may have to be adjusted to have the right dough texture. The reason being that some of the recipes sound really good, but I want to get my head around yeasted doughs before I start on the sourdough journey...
I will completely understand if you all say "no way!"
Thank you for considering my question.