Vasken, you can certainly use your starter in this recipe for added flavor and a little extra boost. To do this, simply sub the starter for an equal amount of flour and water by weight — 8 oz starter for 4 oz flour and 4 oz liquid, for example. We haven't, however, tried using sourdough starter as the sole leavening agent, so it would be a bit of an experiment to eliminate the commercial yeast. If you choose to give it a try, you'll want to be sure to use a very active starter, like we show here, and you can reasonably expect your rise times to increase significantly. Please do let us know how it goes! Mollie@KAF

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