Poolish vs. Biga vs. Sponge for Enriched Doughs
Im working on a recipe very similar to this one:
Its an Italian version of a Savarin/Gugelhupf/Baba. I’m not skilled enough to use a sourdough yet, but my question to you all is what would be the structural/textural differences in using a poolish vs. a biga vs. a sponge, if any, in an enriched dough? It seems to me that differences in taste are negligible, especially if I’m going to be adding fats and sugar.