Poolish or preferment vs wild yeast starter
Hello all, just joined this incredibly informative fascinating board. I'm an experienced baker with mostly commercial yeast, though for several years I used nancy silvertons sourdough starter recipe.
i now prefer to use a simple poolish or preferment (1/4 tsp active dry yeast) 1 cup mixed grain flour, water and usually about 8 hrs at room temp. Then proceed with final dough.
I find find that we don't eat enough bread to justify maintaining a starter, and actually I don't like the taste of sourdough bread.
My question is how do I convert the many recipes I see for sourdough breads using my method. Do I just simply substitute my poolish in place of the small amount of wild starter in most recipes? It won't be the same weight and of course slightly different flavour profile.
Thanks for any input.