Substituting a poolish for conventional yeast in a levain hybrid
Forgive me if this question has been answered already and just point me to the post... I am tearing my hair out over too wet dough (beyond anything workable) - I enjoy baking without yeast because it's fun. I am trying to use Ken Forkish's hybrid recipes but to substitute poolish for the yeast (adding with the levain when he has you sprinkle the yeast and salt on) but I don't know what to do since this adds liquid. Do I leave out some of the water to the start of the recipe? Please advise... I used to make a poolish only no knead bread every day, same proportions, totally reliable, but I want to experiment and not bake the same sort of thing every day. Thank you.