Hi Janice, start by substituting 1/4 cup (57g) fed starter for 1/4 cup (28g) flour and 2 tablespoons (28g) water. Eliminate the yeast. You’ll still want to perform the folds to strengthen the dough. Let it ferment at room temperature for about 24 hours, checking on it periodically to see how it’s progressing. When the dough is noticeably puffy, move it to an oiled pan and continue with the recipe.

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