poolish sponge vs. sourdough ques
Hello, I understand that the poolish sponge and/or biga are a compromise between the quick direct method with commercial yeast. Over the years, I have done 90% direct method (though I never knew that was what it was called!) usually with fresh yeast as I thought that would be more natural than the dry yeast.
Anyway, now that I know more about digestion of grains and since I am not 20 years old anymore and now think about health concerns and nutrition more as I get more mature, I buy almost only sourdough artisan breads as I know they are easier to digest and have a side benfit of being lower glycemic.
As I mentioned on another thread, my first expereince with a rye sourdough was too much of a challenge, so I need to down grade to a white sourdough or go down a level to a poolish. Now, I did use the fridge retardation method of Artidan Breads in5 days a couple of years ago (tried 3 different recipes) and did not care for them greatly though they tasted fine and Ifound they did not raise well and were very little loaves. I put that book in the basement.
But I wonder if I do other recipes with a poolish or biga say from Lepard or Avner Laskin (every recipe I have tried from either always came out wonderful)-- will I get any of the same health benefits as a sourdough from the longer fermentation. Or will it not matter as there is no latic acid as in a natural starter? Will the longer fermentation breads be healthier at all than the direct method breads w/ commercial yeast either fresh or dried?
Thanks in advance,