Hi Gary, we haven't tested the recipe without using a sourdough starter, and the timing and flavor of this bread will definitely change without the sourdough element, but if you'd like to experiment I would suggest using a yeasted preferment in place of the sourdough preferment as follows: 251g unbleached all-purpose flour, 230g water, 1/2 teaspoon instant yeast. Allow to ferment at cool room temperature (70F) for 12-16 hours, or until doubled and bubbly throughout. Add this to the recipe in place of the sourdough preferment, and then replace 115g of the AP flour called for in the dough portion of the recipe with rye flour, and up the yeast called for in the dough portion of the recipe to 3/4 teaspoon instant yeast (3g). The dough may rise a bit faster, so keep an eye on it and adjust accordingly.   

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