Susan said she used 6.5 oz of fed sourdough starter instead of the over night starter. I weighed out that amount of my starter and it seemed to be a very small amount. It seemed to make sense that the starter would replace 6.25 oz of flour and the yeast but what about the 8 oz of water? I made up the difference with another 6 oz of my fed starter. Hope it works, I'll let you know. I've been trying to get big holes in my bread and everyone loves the sourdough flavor. Is the big holes from the slackness or from lots of gluten formation? Or both? It'll be fun trying. Hi Gian - Starter would replace half water/half flour by weight - so about 3+ ounces of flour (about 3/4 cup), and 3+ ounces of water (generous 1/3 cup). You wouldn't usually use it to replace the yeast, unless you were prepared to give the bread several long rises. Big holes are always a mystery; and one I haven't quite solved yet. Often they're the result of a slacker dough, but not always; you can get bug holes form a less-slack dough, too. And you're right- experiments are always tasty and interesting! PJH

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