Hi Jody, we haven't tried this recipe with sourdough starter so you may have to experiment a bit, but I would suggest starting with 60g ripe starter, and removing 1/8 cup (approx 30g) water and 1/4 cup (30g) Unbleached All-Purpose flour from the recipe. Add the sourdough starter in with the autolyse at the beginning of the recipe and leave out the yeast. The timing of the rises may be different, so keep an eye on the dough and respond accordingly. I would limit the overnight refrigeration time to no more than 15 hours. 

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