Yes! There are many variations of this traditional bread, probably as many as there are families in Italy. Before store-bought yeast was available sourdough was a common leavening agent for bread. You can swap the pre-ferment with your sourdough starter in equal parts. Make sure your starter is well fed and active, not too sour, and not too loose, a bit stiffer starter will perform better in this dough. Sourdough will move slower, so if you choose to try it with a starter it will double all of your proofing time, so be patient!