Hi Debi, that's a tricky one! For no-knead recipes made entirely with yeast that call for an extended rise at room temperature, often the amount of yeast added to the recipe is 1/4-1/2 teaspoon. Depending on how active your starter is, I would recommend starting with 1/8-1/4 teaspoon yeast. If possible, I would also recommend making this during the day, so you can keep an eye on the dough's progress. 

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