Leavening an enriched dough like this entirely with sourdough can be tricky, Jennifer, and it will require a very healthy, active starter. We haven't tested it ourselves, so it'll be a bit of an experiment. We'd suggest starting by subbing up to 8 oz of healthy starter at peak activity level for a portion of the flour and water called for in the recipe. This article about adding sourdough to a recipe can offer some pointers, even though the recipes mentioned there use the starter for flavor more than rise. The rise times will be longer, and how long will really depend on the vigor of your starter, warmth of your kitchen, etc - use the visual cues in the recipe as your guide, rather than time. Let us know how it comes out if you give it a whirl. We'd be curious to hear. Mollie@KAF

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