Hoople & Diane wrote:

> I would warn you about using commercial yeast in your sourdough.
> While it will assure you of a rise and speed it up, it will also kill
> the wild yeast and the bacteria in your starter.

That's an interesting observation.

http://samartha.net/SD/docs/DW-post1-4n.html#456

speaks otherwise.

> So, you really
> aren't making sourdough bread. And, depending on how fast it kills it
> and how strong your starter is, you won't even taste the sourness.

Maybe the way you grew your starter made it so weak it was overwhelmed
by the baker's yeast. Note that the reference I gave above was talking
about and "established" starter.


> I would highly recommend Ed Wood's book called Classic Sourdough. It
> explains the first loaf of bread with a new starter and how patient
> you have to be. My first loaf took almost 8 hours for the first rise.

That would show some weakness, wouldn't it?

So, how did you get your starter and how do you grow it to make bread?
If you would explain this, maybe something can be learned from it.

Thank you,

Samartha


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