Hi Ian, I would go ahead and add 6 ounces of the stiff starter to the Extra Tangy Sourdough recipe. To compensate for the consistency of this starter I would also add an additional 3 ounces of water to the mix. Rip the stiff starter into small pieces to allow it to incorporate more easily. I think this should give you comparable rise and fermentation, although the rate of fermentation may be slightly different. I find that refrigerating the shaped loaf overnight has the greatest impact on developing sour flavor, so you might want to try incorporating this step into the Extra Tangy Sourdough recipe. Barb

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