Hi Toni, it depends on if you just want to add a little discard to the recipe or make a loaf that is entirely naturally leavened. It's easy enough to add a little discard to this recipe according to the recommendations in this blog post. If you decide you want to make this recipe without added yeast, I'd recommend substituting a cup (227g) of ripe starter for 113g of the bread flour and 114g of the milk. If you'd like to add more milk back into the recipe you could consider adding 1/4 cup (28g) Baker's Special Dry Milk in with the flour. The rise times will be at least twice as long without added yeast, so you'll need to let the dough be your guide and adjust the liquid/flour amounts to achieve the proper dough consistency. Happy baking!

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