Enhancing Sourdough Starter: The Introduction of Yeast
In the realm of sourdough baking, the addition of yeast to a sourdough starter is a technique employed to invigorate and accelerate the fermentation process. It involves introducing a commercially available strain of yeast, typically Saccharomyces cerevisiae, into an established sourdough starter. This practice has been widely adopted by home bakers seeking a more consistent and predictable rise in their sourdough bread.