The answer depends on the health of your starter, Nicole. If your starter is quite healthy and vigorous, you might not need to add any commercial yeast. The caveat here is that the rising times may need to be longer in order to allow the starter sufficient time to leaven the dough. If time is a factor, consider including the 1/4 teaspoon of final yeast in the dough. Otherwise, leave it out and watch the dough as it rises, moving on to the subsequent steps only once the dough is puffy and visibly expanded. We hope that helps, and happy baking! Kye@KAF

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