As you know, I have been using poolish in my sourdoughs. It has been done longer than I have worked there. Just something I was told to do by the other mixers at the time, and it's been common practice ever since.
Starting 2 nights ago, I had my mixer make some extra sourdough without the addition of poolish. We retarded it in the fridge overnight, and when it came time to mix the sourdoughs last night, we added it in place of the poolish.
Now tonight, the doughs are proofing, and being baked off. I must say they are looking amazing.
Unfortunately I do not have a camera handy, but maybe I will take one home, and take a pic.
As long as I can enforce this practice on a daily basis (I am not here 7 days a week, so it will be difficult) I cannot see there being any problems.
So I am happy to say we now make 100% sourdough
Oh yea, I am making a sourdough multigrain as well. It will be baked tomorrow night.