You can use your sourdough starter to make the overnight starter if you wish, but you may need to make some adjustments based on the hydration of your starter. If you have a 100% hydration starter (which is the standard for King Arthur Flour), you can measure out 4 ounces of your starter and then add 2 ounces (1/4 cup) of cool water, 3.5 ounces (a generous 3/4 cup) of flour, and 1 teaspoon of salt. Let this mixture rest overnight (about 12-16 hours), and which point it should look bubbly (like the starter shown in the photos here). Happy baking! Kye@KAF

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