Active Dry Yeast in place of 'Captured"?
At the risk of committing heresy, I wonder if instant or dry active yeast could be the basis of a good sourdough starter. Here's my reasoning:
I'm told that dry active yeast has been 'engineered' to be very active and supplies a very high concentration of yeast to make bread rise quickly and consistantly. Intant yeast is very easy to use but works so quickly that it sacrifices the depth of flavor one gets with a long, slow ferment.
Can instant yeast be slowed down enough by using less of it? Is it possible to use a SMALL measure of instant yeast added to a water/flour mixture, and let it slowly ferment, feeding daily and end up with a viable sourdough starter? After all, isn't it the bacteria and acids that give the flavor to a loaf of sourdough? If those bacteria are provided (mostly) from the flour, then it would seem logical that instant yeast could provide a fool-proof beginning to a very strong starter for a beginner. Could that same instant yeast be used to revive a neglected starter, overwhelmed starter?
Am I out in left field here?