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Looking for a biscotti recipe and any advice on how to make it

I'm going to be making pumpkin bread and I am making a preferment. I'm including just about everything in the preferment spices,pumpkin, powdered milk, butter, eggs and a small amount of yeast. I am excluding sugar and salt. Normally. I make a 100% hyd poolish with just the flour and liquid and a small amount of yeast. Does it matter that I included these other ingredients ? Can I still keep it on the counter overnight or must I put in fridge because if butter and egg ? Would I have been better off with just my normal poolish ?

Not sure if this is the right spot to ask this question but here it goes.  My wife likes to make chocolate chip cookies.  You know the kind from the back of the bag label.  I was just curius when she asked me where the baking soda was. I would have thought it would need baking powder.  Maybe I'm just missing something here.  Wheres the acid coming from?  Its just flour, butter, sugar, vanilla basically. 

This comes from the English side of the family.  I can trace it back to my grandmother, Emma Rowland Beard, but I imagine she got it from her predecessors.  (One of them was executive chef at the Statler Hotel in Buffalo, NY.  I believe he was William Rowland.  I have inherited his long carver for steamship rounds, whole hams, and such.)

It's a rather simple recipe.  I have it memorized (and passed it along to "my son the chef") as 1 dry, 2 wet.  My grandmother used a manual rotary egg beater, my mother used a Mixmaster.

Yorkshire Pudding