Starting Ken Forkish levain. I could use discarded levain, right?
I don't see why I couldn't use the 750, 800, 850 grams or whatever's left to make a poolish or even put in the fridge for use when the rest of the levain's mature. He says in his youtube video about levain that you can store it in the fridge for a month. That might be just mature levain that keeps that well. There's always the freezer, and the project levain will theoretically be ready in five or six days, right?
I guess the possibly unanswerable question is day 3-5 when you remove 75, 80, 85%, how much commercial yeast to add as the days go by? I guess it would be a fun experiment. Can't turn out worse than some of my recent loaves!