Hi Jeanne, the unique properties of this bread are going to be best replicated if you stick to using yeast rather than sourdough starter. While you might be able to convert this recipe to incorporate sourdough starter, it would basically become a totally different recipe that would require different timing and also yield very different results, in terms of both flavor and texture. For best results, we recommend sticking with the recipe as closely as possible and not making any ingredient substitutions. 

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