Hi Gracie, while you could probably substitute your sourdough starter for the starter in this recipe, it would contribute a much different texture and flavor to this bread. I would encourage you to try the starter as written, which will deliver an almost sweet, buttery flavor and a light texure to this bread. If you'd like to experiment and use your sourdough starter you could make an overnight starter with 21g starter + 106g water + 106g unbleached all-purpose flour. I would still recommend using the yeast as called for in the recipe, and following the timeline as written. 

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