Preferment questions
I have been baking sourdough bread for quite a while, but i am starting to get more and more into yeasted breads, because it fits better into my schedule and i just generally dont have as much stress about it. I am also learning about preferments, because i want to make up for the loss of flavor i might lose using commercial yeast instead of sourdough. So far, what i have learned is that they help with flavor and strength in the dough. But i was wondering why you would use one preferment over another? Hope you can answer these questions:
What does different preferments do, for example biga and poolish? I mean in terms of everything you can think of, crumb, crust, taste, extensibility, elasticity, height, volume, softness, chewiness etc..
What does different amounts of preferments do? Typically 30% of the flour is prefermented, but what would making more or less do? Would it simply make the effects of the preferment greater?
These are the only one i can think of now, but i might ask some more in the comments :)