Is it possible to switch a starter for a recipe that calls for active dry yeast and vice versa?
I have done this myself with good results. What I do is determine my baking formulas (percentages) in the recipe and substitute some of my flour and water in the formula with my starter in its place, and leave out the yeast. You can read all about bakers formulas as they relate to percentages on this sight and in a multitude of books currently on the market. I hope this helped. Let me know if you have any questions about what I said.