Hi Eileen, since our recipe is based on theirs, I would stick to their recommendations for adding sourdough starter, which I was able to find here. It's a little tricky determining how much to reduce the yeast when adding ripe starter, so that may take a little trial and error, and I think you may not want to keep the dough in the fridge quite so long when you add sourdough starter. Using the dough within the first 3 days will likely yield the best results. 

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