Two questions about pre-ferment
I made Hamelman's beer bread the other week, and found it absolutely delicious. Now, his recipe calls for a straight poolish as a pre-ferment. I was wondering if it would be possible (or desirable) to put beer also in the poolish, thus replacing the entire water content of the recipe with beer? Do you think that would improve the taste, or would the pre-ferment end up stale smelling and... not really worth putting into your loaf?
On a related note, a friend of mine asked me about the possibility of starting a "sourdough" starter using a speck of commercial yeast added in the early stages of the development. To me, this sounds like turning a poolish or biga gradually into something of a "sourdough" equivalent... would it work? I guess it should work, right, as long as you add just the tiniest bit of commercial yeast, and ensure that the yeast is fed and happy. As time elapses, it would gradually become a "true" sourdough starter. I'm no expert on the microbiology involved, but it sounded quite plausible to me. What do you think?
Have a nice weekend everyone :)