Mike, you can substitute 1 cup of your fed sourdough starter for 1 cup of the flour and 1/2 cup of the water. If you omit the commercial yeast, your crust will take longer to rise, both overnight, and once it's shaped; but if it works with your schedule give it a try. You can also substitute whole wheat flour; if you're not a seasoned whole wheat baker, I'd suggest white whole wheat, as it lends a milder flavor. Depending on how much you substitute, you need to add a little extra liquid - about 2 teaspoons per cup of flour substituted. Your result will be quite different if you go over 50% whole wheat; the crust will be denser/harder, darker, and have more wheat flavor. Hope this helps - and good luck. PJH

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