Barb at King Arthur

March 7, 2019 at 8:55am

Hi Marcia, we're so glad to hear that you love this recipe! I think it would be fine to substitute 8 ounces of ripe (fed) starter for the levain. In this case I would add 1.25 ounces of flour and 1.25 ounces of water to the dough portion of the recipe. I'd keep the yeast amount the same and follow the same basic timeline recommended in the recipe. Barb
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