Hi there, Diana! We haven't tried this before so it'll be a bit of an experiment, but you're right you will need to offset the amounts of flour and water in the recipe to account for the sourdough starter. Check out our Adding sourdough to a recipe blog article, which goes over how to adjust a recipe to account for the starter — the only difference is that you'll want to use ripe starter rather than discard and the rise times from the Pane Bianco will need to be extended as naturally leavened bread takes longer to rise. Happy experimenting!

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