Sourdough & Poolish ferment together anybody ?
Has anyone out there ever tried using a part poolish and part sourdough ferment together to make white bread? I thought I'd like to give it a try.
I follow the Bouabsa recipe for baguettes, with dash of dark rye - and a little firm sourdough starter to it, approx' 300g for a kilo of dough, the results were even better. However now I'm thinking of usng some poolish (say 300g) alongside the 300g of sourdough ferment, just for a try. Bouabsa's recipe calls for bulk fermentation of 21hr's. Is this heresy and / or insane? I'd greatly appreciate any advice.
Many thanks.. James