When I am feeding my sourdough starter I am reluctant to toss out the discard so I just save it in the refrigerator. Then I am substituting 1 cup starter for 1 cup flour and 1/2 cup water in the recipe. I tried this with a cracked wheat-buttermilk bread and cut the yeast in half and it seemed to work ok. Now I am making “Just Bread” using the 1 cup starter substitution for flour & water, but did not make any adjustment to the quantity of yeast or change the levain. Should I adjust? If so, how? Out of bread flour so I used KA AP flour instead + KA white whole wheat.

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