Hi Trudi! While there isn't a conversion per se, you can go ahead and use 170g of sourdough starter and reduce the water and flour in the recipe by 85g a piece to accommodate for the additional water and flour in the starter. Make sure  you use ripe sourdough starter and a longer dough cycle will be helpful here. Either the whole wheat dough cycle or the homemade bread cycle should do it. Happy baking!

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