What & When: Sourdough
Hello. I am new to this forum, and for the past few days have found many answers to my questions.
I do have a question that I can't seem to find the answer to.
If I have a recipe for bread without the usage of sourdough. In straight recipes with the straight mixing method, can I use sourdough, (recipes for baguettes, french bread, ciabatta) and if yes, how much?
Is sourdough the same as 'poolish'?