Hi Charlotte! We'd recommend starting out with our suggestions for adding discard sourdough to yeast bread recipes (found towards the end of this article). Then you can move on to playing around with using ripe/fed starter and adjusting the amount of yeast. You'll want to keep in mind that enriched doughs take longer to rise, so when starter is being used to leaven the dough it will really change your rise times. Happy experimenting! 

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