Hi Ana, Yes, you absolutely can make these with a sourdough starter, but just a heads up they won’t be quick anymore! Sourdough needs time to work its magic. So you replace the yeast with roughly ½ cup (100–120g) of active, bubbly starter. Reduce the milk to ¾ cup. You will need to adjust the flour too, start with 3 cups of flour (since the starter adds flour). Add more only if the dough is too sticky to handle. Mix the dough as usual (add the starter with the wet ingredients). Knead until smooth. Instead of the 30 minute oven trick, let the dough rise in a warm spot for 4–6 hours (or until doubled). It’s much slower! Roll, fill, and cut them. Then place them in the pan. Cover and let them rise again for 2–4 hours until puffy (or put them in the fridge overnight to bake in the morning). Follow the same baking instructions (350°F / 175°C for about 25 mins). Let me know how you go! Xx