Biga

I'm having great success with the Peter Rinehart's biga Italian bread recipe from his BBA. There is a biga in our refrigerator ready for use tomorrow. Could I take a small (150g-200g) chunk of it and toss it into another bread recipe to give it the biga benefit? The biga has a 67% hydration rate and my other bread recipe has a 64% hydration rate. I was going to adjust the water and add another gram or two of salt. Any thoughts out there???