Convert a recipe that calls for conventional yeast into a recipe that uses your sourdough starter.
This is an approximate guide. When making the dough, the goal is for it to be the same consistency as when using conventional yeast. If needed, add a little flour or water.
Double rise times. And, if desired to remove the sourness, add 1 tablespoon of cane sugar. You can use another sugar or honey - this is just my consistent favorite.
