Sourdough Starter made with commercial yeast?
Ok, this is THRICE in one day I've read here about people starting "sourdough" starter with commercial yeast.
Can anyone explain the process and how this is seen as "sourdough"? Does commercial yeast get along with lactobacilli's acid development? I'd imagine that needing to feed the commercial yeast a lot sooner, since it's a faster yeast than wild yeast, would mean that the lacto wouldn't have enough time to establish itself before it's numbers get diminished rapidly.
Someone walk me through this please...