Replacing sourdough in recipes
Hi, I have been put off trying to make a sourdough starter because it seems like way too much effort for someone who makes on average 1 loaf per week.
I usually make breads with pre-ferments (I mean pate fermente, biga or poolish) but there seem to a lot more recipes for sourdough. So I'm wondering if there is a way to replace the sourdough part with a pre-ferment? I understand that the bread wouldn't be the same, of course... but if there was a way of using the recipes that would be great.
Also if you have (or know a source of) good and interesting recipes for bread with pre-ferments, please share.
Thanks for your help!