Converting from commercial yeast-based preferment to a levain/starter-based preferment
First, I'd like to thank this community for being so helpful! This is my first post.
I have checked this forum and many other sites, read and re-read books and have tried to find a somewhat easily understood method or way of converting commercial yeast-based preferments (biga, sponge, poolish, etc.) to a levain/starter-based preferment? Most of what I see goes a little over my head so does anyone have any tips?