Hi Brenda, there isn't a standard plan, as the fermentation/rise time will vary considerably, depending on not only how much starter/yeast is included, but the activity level of the starter, as well as the temperature of the dough and rising environment. If your starter is very active and ripe, you can generally add a cup of starter and reduce the yeast amount considerably or leave it out completely. When you leave out the yeast, rise times will likely at least double as compared to the yeast-raised version of the recipe. PJ has further recommendations for using a combination of sourdough starter and yeast in this blog post. 

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