Can I use regular starter instead of liquid starter in sourdough recipes?
Yes, you can use your regular starter! Use 1% to 20% of the flour weight in your dough. If it's warm, go for the lower end to slow fermentation. Keep experimenting to see what works best for you.
Answered by Hendrik, The Bread Code
From the book
If you are feeling lazy or don’t have time, you could also use older sourdough starter to make the dough directly without any prior starter feedings. Your sourdough starter is going to regrow inside your dough. Remember that the final bread might be a bit more on the sour side as the balance of yeast to bacteria could be off. In the Table 6.2 I recommended using around 5 % to 20 % of sourdough starter based on the flour to make the dough. If you were to follow this approach, just use around 1 % and make the dough directly. The dough is probably going to be ready 24 hours later, depending on the temperature.
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