I'm a bit wary to broach the following topic as I'm well aware of the hallowed place that wild yeast starter holds in the hearts of many TFLers. But I'm a little curious so here goes:
I've seen discussions about converting dry yeast recipes into wild yeast recipes but what about the reverse? Say, for instance, I saw a yummy looking recipe for whole grain bread that calls for a small amount of starter to build a levain. If I don't have any starter (for whatever reason) is there a way to convert the recipe to use only dry yeast? Can I fake a wild yeast starter by making a poolish and then building that into the levain? If so, how much dry yeast would I use? Does it make a difference if the final dough calls for additional dry yeast (as the recipe I have in mind does)?
I know that many poeple will tell me to just make my own wild yeast starter, which I hope to do very soon. But I'm still kind of learning the ropes so I want to work with dry yeast for a bit before I jump to wild.