This is again for MIKE LEVINE answering his questions to me regarding using sour dough starter in the New York Times/Mark Bitman recipe: YES I decrease the amount of water (recipe given above) used because the starter adds more moisture... BUT you will need to customize it a bit according to the "wetness" of your own starter... also if you add in the "optional" olives, they also add heaviness and wetness so I either add a bit more flour or a bit less water. If you have made (successfully) the Bitman recipe, you know the texture/i.e. the amount of "shagginess" the dough should have... so use the sour dough recipe above customizing amount of liquid and flour to obtain about the same texture. YES I then follow the Bitman recipe as far the overnight (18 hour) "rest" at room temperature and the same baking method and temperature. Hope this helps. Thanks for suggestions of adding in semolina... will try next time.

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