I'm experimenting with a yeasted dinner roll recipe. I'd like to use a pre-ferment (poolish) to enhance the bread's flavor.
According to https://food52.com/blog/17140-preferments-and-how-to-adapt-any-bread-recipe-to-use-one, I should be using 20% - 30% of my flour's weight for the pre-ferment. So, let's say I pick 20% for starters. A poolish uses the same amount of water to the flour, so I'd use 20% water. Let's also say I want to do pre-ferment up to 16 hours in advance. According to https://www.weekendbakery.com/posts/more-artisan-bread-baking-tips-poolish-biga/, I should be using .03% to .08% (of the 20% flour).
Once I make this poolish preferment, do I still need to use the original yeast called for by the recipe? Or does the pre-ferment eliminate the need for the yeast?
Also - if yeast flavor is what I am after, should I be using cake yeast instead of ADY?