I was watching a video on youtube of a guy making dough. when he made his dough, just an average pizza dough, he made 1/3 of it 24 hours in advance. then mixed the 24 hour dough with the dough he made that day. is this a type of poolish? would the 24 hours make the dough, (as i tried to understand peter explaining 'over ferment' in another post), over ferment? if so, if you were to mix it with fresh dough, would it ruin the fresh dough?
just being curious..