Hi Jessica! If you were to replace the overnight starter with your own sourdough starter, we'd recommend using 1 cup (227 grams) of ripe sourdough starter. We haven't tried making this recipe naturally leavened though, so that would be a bit of an experiment. We might suggest using at least a 1/2 teaspoon of instant yeast in the dough the first time you make it, so you can get a little bit of a feel for the recipe. With the sourdough starter as the leavening, the rise times will be longer so you'll want to go by how the dough looks and feels in comparison to the descriptions given in the recipe. If you make the recipe naturally leavened, the texture will be a bit different than described as well. Happy experimenting! 

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