sourdough bread: the starter owns the place?....
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Hi, I´m trying to raise my oun starter fo a sourdough. Actually, I´m not quite sure if it sourdough starter or levain, but my question would still stay the same whatever the kind of starter.... I wish to know if the recipes of sourdough bread (or any other naturaly leavened breads) use the starter as the only leavening agent or they include comercial yeast too? Because first, I´m having trouble raising the starter (but ok, I´ll just keep trying), and second, all the recipes I´ve found (in the book from wich I´ve got the starter recipe) include comercial yeast too.
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