Absolutely, Xandra. When you're making the starter for this recipe, combine 1 cup of your ripe, bubbly sourdough starter with 1/4 cup Bread Flour and the teaspoon of salt. When you make your dough the next day, use the full teaspoon of yeast rather than splitting up the yeast into the starter and the dough. Depending on the thickness of your starter, you may find that you have a sprinkle in some additional flour or water to get the dough to come together. The flavor will be amazing. Happy baking! Annabelle@KAF

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