I tried this with my lazy-person-sourdough bread, which is great for toast, but is a bit tough/dense for sandwiches. Because I tend to eyeball the ingredients (lazy) I am not sure if I miscalculated or the paste caused the dough to be extra wet but I ended up needing to add nearly an extra cup of flour! My usual is to add 2 1/2 cups of flour and a cup of water to the starter and I used a scant 1/2c for the paste, and another half to the dough. But the end result was just MORE BREAD! And it's very tasty with a much softer texture. Definitely worth trying again. Thank you

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