If you want to use your sourdough starter in this recipe, use 4 ounces (about 1/2 cup) of your recently fed starter and add 2 ounces of warm water (1/4 cup) plus the 2 teaspoons of sugar and 1 teaspoon of yeast. Let it all rest for the 10-15 minutes called for in the recipe. Using these adjustments, you will have the right ratio of flour and sugar in the sponge and still get a good rise in the final loaf. Happy baking! Kye@KAF

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