Hi Brenda. Feel free to incorporate your sourdough starter into this recipe. Replace scant cup (4 ounces) of the bread flour and 1/2 cup (4 ounces) of the water with 1 cup (8 ounces) of your ripe, bubbly starter. It's up to you if you want to keep some or all of the yeast in. The more yeast you remove, the longer it will take for your dough and the shaped buns to rise. They'll have lovely flavor! Annabelle@KAF

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