Hi Frauke, it really depends on what your goal is and how active your starter is. Adding sourdough discard to a recipe doesn't tend to generate much rising power, so you would generally add the discard as a flavor element and keep the entire amount of yeast called for in the recipe. On the other hand, adding active and ripe starter can contribute to the rise, and some adjustment in the yeast amount might be warranted. However, substituting yeast for sourdough starter is never a straightforward swap, and converting a recipe to be entirely naturally leavened is likely to significantly alter the flavor, texture and timeline of the original recipe. Reducing the yeast a bit can sometimes be a better approach. 

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