Hi Carol, in order to allow for the long, slow first rise you would need to leave out the yeast in this recipe and reduce the sourdough starter to a much smaller amount. I'm guessing maybe 20-25g of discard starter would work, but it may take a little experimentation. You will probably also want to increase the water and flour amounts to compensate for the remaining starter amount that you're leaving out (a little over 100g each of water and flour). Exact timing will likely vary with each recipe you try to adapt, so pay attention to the dough and its progress. One concern with this recipe is that the beer might accelerate the overnight rise, so you'll definitely want to keep an eye on the dough. Another option, which might be a safer approach for this particular recipe, is to make the recipe as is, omit the yeast, and then allow the shaped loaf to rise overnight in the refrigerator. With this method, you may need to extend the bulk ferment for another hour or so. When the dough is rising well and getting airier, that's a good sign that it's ready to shape. 

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