Adapting a sourdough recipe to poolish (with new question 12/19)
I really want to make these cinnamon rolls  but I have not yet managed a successful sourdough starter. I have been having good results using a 100% poolish and allowing it to ripen overnight; however, I still use a full dose of commercial yeast (minus the miniscule amount in the poolish) for the final dough. My first thought is to build the dough as described, substituting my ripe poolish for the sourdough in the levain and knocking the yeast down in the final dough to around 1%. Any advice?
So my adjustment to a poolish appears to have worked out (I won't know for certain until tomorrow morning but all looks and smells wonderful). But I ran into a problem with the "log" portion of the procedure; namely that nothing resembling a log was even remotely possible. The doung was far to slack and sticky to hold any sort of shape. I did get the rolls cut and panned but would love to hear others' experience and tips on handling the dough.