Can I replace leaven with yeast?
I just got a copy of Dan Lebard's book "Handmade Bread". He discusses how to make Leaven, and a bunch of recipes use it.
I'm not really ready to do Leaven yet; can I substitute some amount of yeast for it? For example, the sunflower bread uses 3 1/2 oz of leaven (100g); I'd like to make it - how much yeast should I use?
(Apologize if this has been answered already; a quick search didn't find it...)