Sourdough starter as poolish to delay staling and mold formation
I am new here :)
I just started baking bread last year. I like sourdough bread and crusty bread, my family prefers soft, light, fluffy whole wheat bread. Since I don't like throwing out my discard sourdough starter (all-purpose flour, 100% hydration), I thought I'd use it as the poolish for soft fluffy bread, instead of making another preferment. What are your opinions on that? Would a biga or a preferment with baker's yeast or another kind of preferment work better to get soft light loaves? What would work better to delay staling of the bread, mold formation, etc? Honestly, my family is used to commercial whole wheat bread - light airy loaves with dough improvers and added gluten which stay soft and don't have molds for days.. I would like to get as close to that as I can without added gluten and dough improvers.. is there any way to do that? I've experimented a lot, now I increase hydration, use one egg per loaf, sometimes put sweet potato.. I've even tried using soy lecithin, etc. It's gotten better but I want to improve it further.
If weather makes a difference, I live in the Philippines, it is very hot and humid here, especially right now because it's summer.