Hi Les, there's no one answer to this question. A lot depends on the recipe and how active and healthy your sourdough starter is. We will be exploring this topic more fully in a future blog post. In the meantime, you could certainly experiment with substituting 8 ounces of ripe sourdough stater for 4 ounces of the flour and 4 ounces of the water in a recipe. Before completely eliminating the yeast, I would try reducing it to one teaspoon, and see how you like the results. Keep in mind that with no added yeast, the rise times will be quite a bit longer, and the flavor of the bread will also change. Barb

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