You're welcome to try using the basic approach outlined in this article here, Sue. You'd want to start by figuring out the hydration of your recipe, considering the hydration of your starter. If it's less than 75%, figure out how much additional water you'll need to add to dough to bring it to that level. Then make your slurry with about 6% of the flour weight (anywhere between 5% and 10% will work) and add 5 parts water. Add this slurry to the other dough ingredients in the recipe, including the sourdough starter. We think you'll see many of the same effects outlined here, namely increased tenderness and extended shelf life. Happy baking! Kye@KAF

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