On 2017-10-27 4:09 PM, Boron Elgar wrote:
> On Fri, 27 Oct 2017 11:28:28 -0600, graham > wrote:
>
>
>> I don't think so. Leader, in his book "Bread Alone" adds a pinch of
>> commercial yeast when he wants to make a new starter "to attract the
>> wild yeasts"! Just another bit of SD bunkum.
>
>
> I am always astonished by how many recipes that claim to be sourdough
> based, add commercial yeast.
>
> Now, I must say that to use an SD starter well, one should create the
> dough over 2-3 days, at least. That said, if one adds a good hefty
> chunk of refreshed SD starter into a commercial yeasted dough as it is
> built, even if the loaf is going to be the more typical mix, rise,
> bake in within a few hours, that SD starter will help deepen the
> flavor of the faster loaf.
>
I agree, I sometimes make a sourdough poolish and leave it overnight.
Then, in the morning, I add the rest of the flour with some yeast. It's
faster and yet you get the more complex flavour.
Graham