I think it would be a good idea to first determine what you are hoping to achieve in using a preferment. Is it for personal use at home, or for your limited business situation? If it is for your business, I think I would start simply and use something like an IDY-based preferment. It could be some version of the Lehmann NY style dough formulation with which you have already had considerable experience, or some other unrelated version such as proposed by Villa Roma. If you are thinking of reformatting the Lehmann dough formulation, there are endless preferment versions that one can try, from poolish versions, sponge versions, biga versions, old dough versions, etc. However, you have to have at least some basic understanding of the different types of preferments and their underlying biochemistry and use, and the math for doing reformatting can be quite complicated for some people, especially since the forum does not have any tools that can be used to do all the calculations. Each reformatting has to be done with pencil and paper and a desk calculator. Even if you can master the math part, there would be no guarantee that you will get the results you are looking for.