What did I just do?

So I'm making a sourdough starter...

I took the day 1 throw away and decided to bake some bread with it...

I'm using the Ken Forkish "White Bread with Poolish" method which states I need to make a poolish with equal parts flour and water and .4g of yeast. I scaled down the recipe to make 1 loaf.

Instead of making a classic poolish, I just took my day 1 starter "throw out" portion and added a pinch of dry active yeast to that.

So it turned out to be... 200g Day 1 starter, 250g water, 250g flour + pinch of yeast = my poolish. Let that sit overnight for about 13 hours.

Next day I added 250g flour, 125g water, 12g salt, 2g yeast

Did a series of folds over the course of about 2 hours and final rested for 1 hour.

Proofed for about an hour and baked in dutch oven- 30 covered,18 uncovered.

The dough was really wet the whole time. I really thought I was gonna just flatten out totally. Although it was a bit flatter than normal, it was able to get some lift and overall, I was pleased with it. Definitely has some tang/sourness which I haven't gotten from any "poolish" methods I've done before. It was nice. Crust really wasn't as pronounced as usual which I found interesting. Crumb was decent- surprising, but it was nice I think?

Has anyone ever tried this method and if so, is there a name for it?

Thanks!!!!