Using SD Starter to Make Pre-Ferments: Yes/No?

When I made the Pineapple Mother Starter from Peter Reinhart's Artisan Breads Everyday, I assumed the majority of the recipes that followed would use it. I was wrong. In fact, popular recipes in his book like sandwich loaves and cinnamon rolls, don't use any home-made levan. Others recipes like pizza, use a completely different home-made levan called a Pre-Ferment (Biga, Poolish, etc.) that contains the very commercial yeast that bread enthusiasts rail against! Grrr. So now I'm stuck with a huge container of starter and few bread recipes for it.  But then I started wondering. If bread recipes could be converted to use the Mother Starter in place of the recipe's yeast, could the same kind of conversion be done to Pre-Ferment recipes? To be clear, I'm talking about an ingredient conversion, not a swap, one levan for ther other. I figured someone must have wondered the same thing but checked our forum as well as the web and I can't find an answer. So has anybody tried or heard of making Pre-Ferments using their Mother Starter? -wendy