Hello,
I used to make sourdough bread and loved it. However, I found a bread recipe that used poolish, and I've not looked back. It's a matter of preference, for sure, but when I lost my sourdough starter that I'd maintained for almost a year, I decided to try something new.
In case you haven't heard, poolish is an overnight starter. It's made from equal parts water and flour and a smidge of yeast (I increased the recipe from 105 gr to 112 gr of equal parts). Let it sit overnight on your counter and you can bake the next day.
https://sdartisanbread.com/classic-sandwich-bread-with-poolish/
I've made a spectacular cinnamon raisin swirl bread using poolish, yet the recipe calls for sourdough starter. This is my reason for not looking back - poolish works well!
If you make this classic sandwich bread and decide it's tasty enough to try cinnamon-raisin swirl bread, here's the recipe I use from The Clever Carrot (she's an amazing baker!) Follow the poolish bread recipe up to Step#11 only, then switch to the Clever Carrot recipe and pick at at "Shape the Dough" heading.
https://www.theclevercarrot.com/2020/08/sourdough-cinnamon-raisin-bread/
Best regards, Carol