On 30 Mar, 19:22, Railfanner wrote:
I have this recipe for a loaf of sourdough bread and it has an odd
request. *After the you let it raise the first time you press it out
and sprinkle a 1/4 teaspoon of yeast onto the surface of the bread
dough. *Then you roll it up into your bread shape. *After it has
doubled in size you can bake it off. *Any thoughts on this unique
method? * Ron

Ron,

don't take recipes from nuts who have made one loaf and think they're
qualified to write a recipe and publish it on a website.

There's some great bakers about but you have to be discerning. If you
want to make yeasted bread use yeast, if you want to make sourdough
use a sourdough starter, if you want to make hybrid bread then use
both. The choice is yours but that method is nuts.

check out.

Mike Avery's

Samartha Deva's

Carl's (Griffith) Friends (My recipe is there too)

Jim