The Baker's Hotline

December 30, 2016 at 4:06pm

You sure can, Renate. Just substitute 8 oz (1 cup) of your sourdough for 4 oz (1 cup) of the flour and 4 oz (1/2 cup) of the water called for in the recipe. If the starter is coming straight from the fridge, you may want to use even warmer water for the remaining water so as not to slow the rise down too much. Hope this helps and happy baking! Mollie@KAF
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