Brigid, this type of substitution is a bit more tricky because regular bread recipes don't usually call for the long fermentation required when using a sourdough starter. You will need to tweak the recipe and allow for more rising time, which may not be the optimum method for an enriched recipe that contains milk, eggs, etc. Also, the amount of starter you need to use to get an adequate rise may also need to be adjusted. For best results I would recommend following sourdough recipes that are written to be yeast-free, or experimenting by leaving out the yeast in a sourdough recipe that calls for yeast, and giving it more rising time. Whenever you use your sourdough starter in a recipe that does not include added yeast, you'll need to be sure to use fed starter, and to add it to the recipe when it's at its peak of fermentation. A recipe that depends on the sourdough starter for both rising and flavor needs to be in optimum health, so if your starter has been refrigerated for a week, several feedings at room temperature (once in the morning and once in the evening) will help revive your starter and give you the best results in your bread recipe. Barb@KAF

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