I used the Bien Cuit bread book for the first time and the sourdough rye bread recipe lists two starters, one with sourdough starter and one with a little but of powdered yeast. I am unclear as to whether you are supposed to use one or the other or both! The recipe reads "add the starter" (singular), not the starters (both). I am stymied as to what is the right thing to do. Anyone know?
One starter and the other a biga or poolish. Can you post the recipe?
EDIT: I have found the Autumn Maple Rye Bread recipe from the book. There is a poolish, but no sourdough starter, although he does call it a starter. I think the terminology is confusing. Is this the recipe you're following?
he uses “ starters”. You are to use both.
I use them both at the same time in some of my breads. To me it is more of a flavor-thing than a leavening-thing.
Follow this link to the forum glossary:
http://weightloss-slim.fit/faqs/glossary%3C/a%3E%3C/p%3E%3Cp%3ETypically the levain and poolish are made about 12 hours in advance of the final mix. My formulas use a boost of yeast in the final mix as well. I cannot speak to the formula you are using.
Jim