I am pretty new to baking breads. I have been baking quite a bit of sourdough after getting my KAF crock and starter. I made this bread recipe (KA Classic White) a few times,then yesterday while feeding my starter wondered what would happen if I added in a half cup of unfed sourdough starter. I did so, and added a tad more water to make a nice dough. The bread raised quite higher than my other loaves without starter. It came out with a SLIGHTLY denser and almost chewy texture, but so close to the recipe without sourdough starter you would hardly notice. It, too, sliced very thin. So I found a use for my starter instead of discarding some each feeding. I will definitely do it again. I hope there is no reason not to. Like I said I'm new at all this. PS - I bought the KAF digital scale, and am glad I did. It sure saves on doing dishes my simply weighing the ingredients into one bowl. Ken

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