Starter/Biga/Sponge/Poolish ????

[Gina*S]

Okay, I'm getting really good at my regular bread making and want to dive into bigger better stuff.
I'm thinking that pre-fermenting might be my next new thing. I got a book on bread making from the library, so I need to get the info from it FAST!
Anyway, I have some questions;
1. What is the main reason for making one of these starters?
2. Do you NEVER add more yeast??
3. I always add my salt to my dry ingredients, and obviously I won't be able to do that if I want to continue using my sponge or whatever it's called. So when do I add it? Seems like it wouldn't really incorporate after it's become a dough...
4. Since I have LOTS of leftovers in my fridge at all times, how do I keep my biga from having that refrigerator funk?
5. There is a recipe on here "sponge baguette" that says let your sponge sit for at least 15 mins. How would that do any good?
6. I'm sure there are lots of other questions, but that's all off the top of my head.
Thanks, Gina

[MEAN CHEF]

This should answer some of your questions:

Biga

[Gina*S]

MEAN CHEF wrote:
This should answer some of your questions:

Biga

I've actually read that repeatedly. It's one of the reasons I've become interested in non-sourdough starters.
Thank you for posting that recipe!