Hi Harvey, if you want to add sourdough starter to a bread recipe, you can add a cup of ripe starter (stir the starter down before measuring) and remove 1/2 cup water and 1 scant cup flour from the recipe. When measuring flour by cups, we recommend this method. If the recipe calls for yeast, you may want to keep some or all of the yeast as well. Keep in mind that removing the yeast from the recipe will result in a bread with a different flavor and texture, and the rise times will likely be at least twice as long, or longer. Let the dough's progress be your guide. If you want to add sourdough discard to a recipe, you can do it the same way, but I would definitely recommend keeping the yeast in the recipe and following the normal timeline for rising and baking. 

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