Hi John, the total amount of levain that goes into this bread recipe is 299g. If you'd like to make this recipe without the added yeast I would consider preparing the levain as stated in the recipe and then just leave out the yeast in the dough portion of the recipe. Rise times will likely be about twice as long, but the recipe will still work without added yeast. You could also try substituting an equal amount of ripe sourdough starter for the levain, and this should also work fine, although rise times may be a bit less predictable with this method. 

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