Hi Bean, you have two options. You can either use 1 cup (8 ounces) of fed sourdough starter in place of the overnight starter in the recipe, or you could add 1 cup of starter (fed or unfed) to the dough (on day two, after making the overnight starter). If you opt for the second choice, you'll want to reduce the flour by about 1 cup (4 ounces) and the water by 1/2 cup (4 ounces). Both are great options that should give you a subtly tangy flavor. You can't go wrong! Kye@KAF

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