Hi Faye, since adding sourdough levain will change the texture and flavor of your Hot Cross Buns and will also affect the timing, I wouldn't recommend adding more than a cup (227g) of ripe starter to your recipe. You would then need to remove 113g of liquid and 114g of flour. If you eliminate the yeast in the recipe, the rise times will likely be at least twice as long, and the recipe would be more significantly altered. Maintaining at least half the yeast will help keep the recipe closer to the original, although the rise times will still be a bit longer. 

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