Hi, Cindy! Sourdough starter can indeed be used in place of commercial yeast in most kinds of recipes, but we recommend that bakers hold off on trying to adapt recipes until they're very comfortable with sourdough baking and familiar with making tried and true recipes that are developed specifically to be used in sourdough first. This is because, while starter can be used in place of yeast, it also behaves differently. It's much better to worry about one variable at a time rather than several. 

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