Hi Laurie, to make this dough rise using only your starter, you'll want to begin with measuring out 226 grams of your active starter. (It should have been fed about 4-6 hours before this and look nice and bubbly.) Add 36 grams of flour to your starter to make it the same consistency as the starter in this recipe. Proceed with the recipe starting at step 2 and add all of the ingredients listed in the dough, omitting the yeast and using 2 teaspoons of salt (to account for the 1 teaspoon of salt that wasn't added to the starter). Extend both the first and the second rise notably to give your sourdough starter sufficient time to work; watch the dough closely and move on to the next step once it looks puffy and almost doubled. (This may take 2-3 hours.) You may also want to let the shaped loaves rest before going into the oven (even though this step isn't called for in the recipe as it is now). It will give you a more tender texture in your final loaves. Good luck, and happy baking! Kye@KAF

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