Didi, I prefer not to think there's an ultimate right or wrong in baking; every recipe can be adjusted, via ingredients and technique, to do what you want it to do. You can make the baguettes without yeast, sure; depending on the strength of your starter, the micro-clime of your kitchen, and other factors, you'll adjust the rising times of both the dough and the shaped baguettes. Best of luck to you — sounds like a fun project! PJH

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