Hi Sandra,
We've got some great tips from one of our sourdough blogs on adding starter to a non-starter recipe, it should get you on your way with tailoring this recipe:


Here’s the rule of thumb: sourdough starter is equal parts (by weight) flour and liquid. Say you want to use 1 cup (8 ounces) sourdough starter in your favorite yeasted bread recipe. If your recipe calls for 3 cups flour (approx. 12 ounces) and 1 cup water (8 ounces), reduce the flour in the recipe to 2 cups (8 ounces), and the water to 1/2 cup (4 ounces).
This works pretty seamlessly for any recipe including both flour, and water or milk. Don’t substitute sourdough starter for eggs or oil or butter or honey or other liquids; it will change your recipe’s character.
Does the starter need to be fed before using it? Not necessarily. If you’re using it in a yeast bread recipe, it’s good to feed it first (to help with the loaf’s rise). Bonus for using it in yeast breads: sourdough is a mold inhibitor.
But for anything leavened with baking soda or baking powder, use either fed or unfed starter; or starter you’d otherwise discard as part of the feeding process.
How much sourdough starter can you substitute? Keep in mind the more you use, the tangier your baked goods will be. Start by substituting starter for no more than 1/3 of the flour in the recipe. If you like the result, then up the percentage the next time.

If you leave the yeast out completely, you'll need to increase your rise times as well, generally by 1-2 hours per rise.

Hope this helps! Don't hesitate to email, chat or call the hotline with more questions.

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