Hi there, Barbara! To make this recipe with sourdough starter, you'll have to do a bit of experimenting. If you're not up for that we'd suggest trying out our Nutty-Fruity Sourdough recipe. To experiment with making the No-Knead Harvest Bread recipe naturally leavened, we'd suggest adding 1 cup of starter (227 grams) and removing 1/2 cup of flour and 1/2 cup water from the recipe. We think that replacing the High-Gluten or All-Purpose Flour with Bread Flour will give you better results. Also, you'll want to follow the time frame and steps from our No-Knead Sourdough Bread recipe, as that recipe has less time at room temperature so it will be less likely to over ferment. Our other concern is that this loaf won't rise very much after coming out of the fridge so it may be a little on the short side. Best of luck and happy experimenting! Morgan@KAF

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