We haven't tried using sourdough starter exclusively instead of yeast, but we would predict that it could work if you use a large amount of vigorous, recently fed starter (at least 2 cups that was fed 2-4 hours prior to mixing). We might be a little worried that your bread would not rise after resting in the fridge for a few days, so a teaspoon of added yeast might help ensure a pleasant texture and high rise. But as always, you are more than welcome to experiment and give it a try if you like. Feel free to share your results with us once you give it a go! Kye@KAF

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