TG wrote:
What are you talking about Mike?
Which bit about 'answering questions with a guess is pointless' didn't
you understand?

What part of "who the fuc! do you think you are to tell me what to do"
do you not get?

Who died and made you God?

All you have ever done is get on some mythical high and mighty horse and
pick at every one of my posts, most of which were done when you were
'obviously' ****ed out of your skull or just plain in another plane of
existence because nothing you typed made any sense in any context.

My 'educated' guess to the OP was quite correct and I say 'educated'
because I 'have' used the recipes that call for a hybrid mix of
commercial and Sourdough yeasts with good success. Even when making
Viince's bread recipe and French stick method with mixed yeasts. Have you?

Based on that experience, I would 'guess' that rolling up undesolved
yeast like mentioned in a jellyroll way, would likely make the big holes
folks look for in their 'rustic' Sourdough bread rather than interfere
or add to the rise of the sourdough itself as Viince's method does.

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