Why is yeast added when making a sourdough recipe?
I know this sounds simple, but other than speeding up the rising, is there a reason to add yeast? Or to look at it another way- why add the sourdough starter? If the starter is not allowed to perform the rise, what's its purpose? Does sourdough act as a tenderizer? I'm asking because the sourdough oatmeal rolls I have making buy the dozens this week call for both but the sourdough taste is VERY mild and the recipe calls for 2t of yeast. Trying to learn something new. Thanks.