Converting recipes Biga Pooish or other
First thanks for the great site. I knew nothing about bread making before I came here. I still know nothing but I make bread each week that my family raves about. :)
I have a basic recipe that I use - but I would like to start experimenting with pre-ferments. I don't really want a different recipe, I just want to modify the one I am using and see how changes in how I make it impact the quality/nature of the bread produced
So are there any rules of thumb for converting a recipe with no preferment to one that has one? Ratios or proportions of the original recipe ingredients needed to create the Biga, Poolish, or whatever?
Any direction would be greatly appreciated.