I would like to try using sourdough starter in sandwich loaf recipes. I understand about 1 cup of flour replacing 1 cup of flour + 1/2 cup liquid. But in a recipe that uses approx 3 cups of flour, would I not use any yeast at all, just the 1 cup of starter? Also, can you point me to some of PJ's entries about this? I tried to search through the blog entries but was not successful in finding them. Then again, I didn't do an exhaustive search. Thanks very much! Hi Teresa: I'd go ahead and use yeast in your sandwich loaf to speed things up, as I assume you'll be using butter and maybe milk, and they don't like to sit at room temperature endlessly... I haven't done a post about using sourdough in sandwich bread, so your search results were true. For more on sourdough, find the sourdough recipes on our recipe site, kingarthurflour.com/recipes, by typing "sourdough" in the search box. Or type "sourdough" in the search box in this blog for more sourdough blogs. Cheers - PJH

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