Pate Fermentée Schedule?
There are lots of resources about making a pate fermentée for the purpose of simply being a one and done preferment. There's not much info though about how to use a pate fermentée as a substitute for adding any commercial yeast to a recipe at all.
I've also seen a few different resources saying the best time to use a pate fermentée is once it passes the poke test, others say once it recedes in the middle, others say once it's fallen back completely (although others also say that once it's fallen back completely it has no levaining use at all, just flavour).
Does anyone have any hints, tips, resources, understanding, their own schedule? Where I can just make up a dough, add pate fermentée as say 20% of that dough, knead, let rise, remove 20% for tomorrow, rinse, repeat.