In the past, I adjusted on the fly, as I kneaded by hand when converting recipes to use sourdough. Now I want to use the bread machine in the dough cycle to knead. When converting volume type recipes to use sourdough, does one cup of starter replace 2/3 cup of flour & 1/3 cup of water? OTOH, do the embedded bubbles expand the starter (typically having doubled in volume) to the point that it make a cup of starter equal significantly less than that? Half of each? In other words, when using starter what adjustments to the recipe liquid and flour should be made. Same concern when converting European volume / formula breads? Any other issues / suggestions on using the bread machine in dough cycle? Can starter be used in full bake cycle of the bread machine?

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