I used 3g ADY which is just under 0.7% total formulation. I also made the regular recipe with the same yeast, so I know the yeast was good. I could tell in the fridge that the "experimental" dough was not getting puffy or fermenting well. I think perhaps the acidity of the sourdough starter killed or inhibited them. It didn't seem THAT sour, then again I used 200g in the formulation, which I think is a pretty high amount? Another aspect of the sourdough culture I made is I don't know how well the yeast fared in it. I meant I could have just been culturing lactobacillus. It would increase in volume after feeding, but no so much that it was 3 or 4 times the volume. It would just about double. Anyway, the Red Hook ESB is really something special. I can use it to replace the water 100%, add yeast directly to it, and it still grows fantastic.