Bread-Bakers v111.n006.2

>QUESTION: From Carl Lindh in Lincoln, California: "Still looking for 
>information about converting regular bread and roll recipes to sourdough".

You might have to use algebra ....
Omit yeast, but do not omit water used to proof yeast.
Substitute 2 cups expanded sourdough for 4/5 cup water + 1 1/5 cup flour