Using commercial yeast with starter... and other questions.
I noticed there are some recipes that require commercial yeast in addition to making an overnight biga, While others don't use commercial yeast and depend only on the starters yeast. Why is this? More of a rise? would there not be a trade off between taste?
Also, what's more preferrable, a biga or a poolish (I'm guessing it would depend on your desired final hydration level?)
Also, I've noticed that some recipes have simple proofed starter added directly, and then just waited for the 1-3hour rise (not holding overnight). Would this lesson the sourdough taste somewhat?