General rule for using my sponge in other recipes?
Is there a general rule for how much of my sourdough sponge to use in other recipes? I followed the recipe for a "barm starter" in "Crust and Crumb" but there are only a few recipes that use that sponge. The rest of the recipes in the book use a poolish that was started a day or so ago, or maybe some pate fermente (old dough). Additionally, I'll want to be able to use recipes that call for commercial yeast and substitute in my wild yeast. I know that I can use my sourdough starter to rise any loaf, but I don't know how much I should use if the recipe doesn't call for sourdough starter.