Hi Martha, the easiest way to adapt this recipe to include sourdough starter would be to substitute a little of the flour and water in the recipe for sourdough discard. I would recommend replacing 1/3 cup (74g) water and a rounded half cup of the bread flour (74g) with 2/3 cup (148g) sourdough discard. The consistency and resiliency of the dough will be a bit different with the added starter, so sprinkle in a touch more flour or water, as needed. I would keep the yeast the same, and be sure to let the discard come to room temperature so that you're not chilling down the dough too much with this addition. 

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