Hi, I am very much into sourdough lately and wld like to try a variety of breads using mainly sourdough and only a little instant yeast, approx 2-3g just so that proofing time is shorten. If I wld like to use some sourdough for this recipe or any other bread recipes which uses only instant yeast, how much sourdough starter should I use? Do I also need to adjust the flour and liquid content in the recipe? Is there a general rule of thumb to substituting yeast with sourdough for bread recipes? I have read of article on using sourdough to substitute part flour and liquid but if I am correct, those are normally non bread recipes where proofing is not required. Thanks, Eleen

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