WOULD THERE BE ANY ADVANTAGE TO ADDING A POOLISH TO A SD RECIPE --- IF SO, WHAT?
is added to a SD bread before ferment and even after ferment and before retard to make sure it rises properly, speed up the proof and make for better consistency. i use a small poolish in place of yeast sometimes but usaally do a YW levain for this purpose if i can since it is also a natural yeast and more fun and speeding things up is totally not allowed until necessary :-).
THANKS SO MUCH FOR YOUR REPLY --- I ALSO HAVE ADDED A SMALL AMOUNT OF INSTANT YEAST TO INCREASE THE OVEN SPRING --- I JUST READ ABOUT THE YEAST WATER --- IT IT ALSO CALLED SWEET YEAST??
I GUESS I MEANT SWEET LEVAIN THAT RECENTLY READ ABOUT ---