I've heard of the "old dough" technique (sometimes called pâte fermentée), where a sizable portion of a dough batch is saved and used to start the dough the next time. However, I was wondering if there would be any benefits from saving just a small piece of dough, and using that to start a Poolish or other preferment for the next batch of bread in lieu of the small amount of commercial yeast typically used.
Do you guys think any flavor benefits would be derived from this? The only time I've seen a this type of technique used was in a bread recipe from Steve Sullivan of Acme in San Francisco, which he called "Mixed-starter bread". It was published in Julia Child's "Baking with Julia."