converting from biga/poolish method to sourdough

question for y’all about converting my pizzeria’s formula from biga/poolish method to sourdough or possibly sourdough + a yeast kicker.

currently the biga/poolish (100% hydration) in bakers math is about 50% of the flour in the final mix of the formula, making the flour in the preferment about 22% of the recipes TOTAL flour.

but compared to most sourdough recipes wherein starter is 20-30% of flour in the final mix, keeping our current ratio of 50% starter to flour ratio would be unconventional, but so is the no bulk fermentation.

i just got a mini spiral mixer for home so ultimately i will be doing some testing, but just doing some of the advance brain work has me pondering this.