Patty,

Thanks for your excellent question--you are on the correct path to more flavorful bread! 

In general terms, to adapt existing formulas for use with a preferment, I would suggest prefermenting 1/3 (33%) of the total flour. So, if the recipe calls for 1,000 grams of flour, make a Biga using 333 grams of the total flour quantity. Hydrate the Biga at 60% hydration (so, pull 200 grams from the total amount of water called for in your recipe) and add a small quantity of yeast (or, if you need a stiff levain, inoculate with sourdough culture). I'm hoping this doesn't fully confuse you! 

Reach out if you need some follow-up. 

Happy baking!

Martin

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