Convert sourdough formula to biga?
I'm just finding my feet as a baker and not quite ready to wade into sourdough yet, but there are so many wonderful-looking whole wheat sourdough breads on TFL that I would love to make. I see many breads posted here that were converted from commercial yeast to sourdough. I was wondering if it is a crazy idea to convert a sourdough to a biga or some other kind of commercial-yeast pre-ferment. Is this nuts? Is it reasonable? Is there a straightforward way to figure out a substitution? And most importantly, if I am committing heresy by even floating the idea, please kindly forgive me.
Your truly, Jess