Every source I've read says that poolishes are (traditionally) hydrated at 100%. But BBA's poolish page calls for 107% with bread flour; a CIA baking textbook has a formula with 106% for whole wheat.
Should I make my whole wheat poolish with more than 100% hydration (reducing the water in the final dough)? Or will the Poolish Police burst in with a no-knead warrant and confiscate my scale and KitchenAid? Or is the difference not perceptible without a better palate than mine?
PS 100% hydration eliminates one calculation.