Dan Leader starters: Bread Alone vs. Local Breads
I have both Leader's Bread Alone and Local Breads. I've been maintaining my starter per the instructions for a liquid levain in Local Breads. I've wanted to use this to make some recipes out of Bread Alone, but I'm not sure how they convert. I was surprised to see that the starters seem to be somewhat different in their composition (flour to water ratios), also the amounts of sourdough starter in Bread Alone is about two cups, which is far more than the Local Breads recipe produces. I don't want to maintain such a large starter as I don't bake frequently enough (not for lack of desire) but I'd still love to make some of the Bread Alone recipes.
Has anyone figured out how to convert between the two systems? How can I use my liquid levain in the Bread Alone recipes?
(And while I'm at it, how do I convert the Local Breads Rye sourdough for use in the Bread Alone rye recipes as well--I've come across the same problem, and my math isn't good enough!)