Sure you may use your WWW starter for this recipe. I recommend only substituting 1-2 cups of WWW for the white flour so the character is not altered too much. You may need to increase the amount of liquid when making this substitution. Add 1-3 t. more liquid per cup of WWW. The wetter the dough the more open the crumb. Switching to a bread flour will lend a chewier interior and a higher rise. For the first try, stick with AP for the remainder of the white flour in the recipe, Steve. If you are not achieving a nice rise, move towards bread flour. Good luck! Elisabeth@KAF

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