I enjoy making this bread for many reasons, it is a consistanly good versatile dough, that relieves a ton of stress in it's creation. I follow this recipe to the letter, knead exactly as shown ...and it turns out ( go figure)

I would like to convert and try it as a sourdough but feel " stuck" with a formula

Because while I have made sweet sourdough breads
I want this exact one, just sourdough..
the kneading process is just as important to me as how this turns out

http://www.gourmet.com/recipes/2000s/2008/03/sweetdough [1]

I hope this is not redundant and I somehow missed a post that could answer this?

Thanks so much in advance