Elena, if your starter is 100% hydration (equal parts water and flour by weight), you should be able to sub it in for equal parts water and flour, again by weight. For example, try subbing 8 oz (roughly 1 cup) sourdough starter for 4 oz (or a scant cup) flour and 4 oz (1/2 cup) water. We haven't tried making this with only sourdough starter to leaven it, and we suspect that could be tricky. To ensure a good and full rise, it may help to keep at least some commercial yeast in the dough. If you're up for an experiment and decide to try reducing or eliminating the commercial yeast, be sure to use a very active starter and plan for extended rise times. Best of luck and happy baking! Mollie@KAF

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