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

I see lots of recipes that call for both yeasts. I think it has to do
with speeding up the final rise to make it more predictable. Lots of
the breads with mixed yeasts I have tried work out nice too.

The roll method you describe would likely be aiming to get holes in the
bread. Those concentrated points of unmixed yeast should grow a CO2
bubble I would guess.

Did you try it?

Mike
Some bread photos: http://www.mikeromain.shutterfly.com