I'd like to make these with the KAF sourdough starter I have in my fridge. How much of the starter should I measure out? And should I do anything special with the starter (e.g., feed it or let it come to room temp) before mixing it in with the other ingredients? Haven't tried these with sourdough, and a lot depends on how thin/thick your sourdough is. But - I'd say try substituting 1 cup of FED sourdough starter for the overnight starter the recipe calls for, and go from there. You may need to add a bit more flour to achieve the dough consistency shown in the photos. Good luck - PJH

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