Am I understanding that Biga, Poolish, and Sponge all involve the use of commercial yeast? and that Levain, Madre, Mother and Starter all refer to the use of some kind of mix of an active mature fermented flour and water? I also find these terms very confusing especially when I prefer to use my "Starter", and I run into an interesting recipe that uses Biga, Poolish, or Sponge....stops me in my tracks..."now what do I do"

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