Hello. I am new to this forum, and for the past few days have found many answers to my questions.

 I do have a question that I can't seem to find the answer to.

 If I have a recipe for bread without the usage of sourdough. In straight recipes with the straight mixing method, can I use sourdough, (recipes for baguettes, french bread, ciabatta) and if yes, how much?

 Is sourdough the same as 'poolish'?

Thanks all,

Nazir