Confused about starters, bigas and soakers.
I am reading Peter Reinhart's Whole Grain Breads book which is my very first introduction to bread baking techniques. Thats right, I am a newbe to the bread baking world. I have zero knowledge with starters, bigas, poolishes, soakers ect. and I must say I am completley overwelmed and very confused with chapter 3 of Peter's book.
My questions do not pertain to sourdough breads. My interest lay in Italian breads and also breads make from freshly grinded whole wheat berries.
In reading Chapter 3, it describes how to make a starter very well and it also tells how to make a biga and a poolish very well. I am not into sourdough baking so I am confused; In what situation would I use one over the other? In other words, what is the difference in a Starter, biga, and poolish and in what situations would I use one over the others? Is a "Starter" only used in the making of Sourdough breads?
Also, I thought that making a starter or biga was to create a yeast? Right or wrong? If I am correct, then why does Peter use instant yeast on his final dough recipe? (page 82 of chapter 3)
thanks in advance...