Hi Barb, if you wanted to add sourdough discard to our Cinna-Buns recipe, I would suggest substituting 1 cup (227g) of sourdough discard for 1/2 cup (113g) milk and one  scant cup (113g) unbleached all-purpose flour. I would keep the yeast the same, and follow the timeline of the recipe as written. We also have a Sourdough Cinnamon Buns recipe that calls for ripe (fed) sourdough starter. 

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