Poolish vs sourdough starter
I have some of Peter Reinharts books from the library. He'll have you make a poolish the night before using 1:1 ratio of flour and water and a bit of yeast. If I have starter on hand with the same hydration level, is there any reason why I can't feed it the night before and use and equal amount of it instead?
I see Reinhart says it doesn't matter if you use poolish or biga - just do the math and make sure your final amounts of flour and water are the same.
I'm just questioning the use of yeast vs what is in the my starter that makes it grow.