Hi Ann, I have made this recipe successfully without added yeast. Just be sure your starter is very healthy and active when you add it to the overnight levain. Rise times will likely be at least twice as long, so be patient, and try to keep the dough temperature in the 75-78 degree range to allow the dough time to ferment properly. You may find our post on Desired Dough Temperature helpful when baking this recipe in the summer months. Barb

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