I know that this topic has been addressed and I agree with most everyone that it makes no sense to make a yeast recipe into a sourdough one since they are different "beasts." Here's the conundrum, I love sourdough bread and have been tasked with making Swedish Limpe for a holiday gathering with fellow foodies. I have never made this type of bread (but I love researching food), but found out it originally was made with beer wort. So, a natural yeast, such as my sourdough starter makes sense. Does anyone have a recipe for this bread using sourdough or have a great yeast recipe and advice on how to substitute wild yeast for commercial yeast? Any help is appreciated. I would love to give this complex bread the heartiness and wheatness of a slow ferment.