Retard Levain Only?
Is it possible to cold retard a biga or poolish for a day or two? I assume that if I did so, I could take the leavain out with a little more flexible timing and finish the loaves on a day of my choice (within the retardation time frame). Would the finished loaves be distinctly better or worse if I retarded only the levain?
I know I could retard the shaped loaves, but I'd rather finish the process all at once. Any experiences or opinions?