Lou, a potato starter like yours isn’t going to have any gluten to add to the structure of a dough, which will throw the formula way off. We definitely wouldn’t recommend using it as a 1:1 replacement. You're certainly welcome to try converting it to a flour starter, but it may take a few days, in which case it would probably be easier to start a new one from scratch. We really haven't worked with potato starters much, but even if you convert the starter to a flour base, we suspect that the ingredients will also ferment differently, resulting in different and potentially off flavors. Mollie@KAF

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