Hope I am not repeating myself, but my comment disappeared when I hit the Captcha.
I have lots of yeast in my freezer, but a very happy starter in my refrigerator, so I have been making many of your sourdough recipes, hamburger buns, dinner rolls, cinnamon buns. Takes longer but the results are awesome. Today I am making a doubled recipe of the Sourdough Soft Dinner Rolls and will be using half the recipe to make cinnamon buns. I got to thinking, if I want to make a recipe that uses yeast, how much starter would I use to replace the yeast and then how much flour/liquid would I deduct from the recipe?

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