Hi Ashleigh, yes, you can substitute yeast -water for sourdough starter in a recipe by substituting half yeast-water and half flour to equal to the weight of sourdough starter called for in the recipe. The remaining ingredients in the recipe will be the same. This type of starter is more similar to wine fermentation than a traditional sourdough starter and does not create the same acidity, so I'm doubtful that it will have the same nutritional effects, but this is not something we've studied. We're bakers and not nutritionists or doctors, so this isn't a question we're able to answer for you. 

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