The type of starter used in this recipe is typical of many French and Italian breads. Because it only sits overnight it doesn't develop a sour flavor, and instead contributes a lovely buttery flavor (from the lactic acid). It will also help develop a nice, open crumb (more holes). You could use a sourdough starter, but it would likely yield very different results. I would recommend trying our sourdough baguette recipe. Barb@KAF

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