I'm happy to say that I have had good success with an entirely different sourdough starter recipe that called for equal parts unbleached white flour and spring water to be added each day without discarding anything. I used the tiniest pinch of commercial yeast to get it started, and I now have a beautiful, bubbly, thick starter that produces a nice layer of hooch every day. It has a lovely beer-ish smell, and a sharp, vinegary taste right from the jar. I am ready to bake with it, and I plan on making a multigrain boule (a KAF recipe!). Am I correct that the bread recipe is the same regardless of the starter used? Yes! I'm so glad you were able to make your own sourdough from scratch. Congrats! You can use any kind of starter with the bread recipe: just a healthy, active one will do the trick! Kim@KAF

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