Does it make sence to add yeast to an existing sourdough?
The sourdough that I have was vialated, when someone mixed their pancake batter in the "Mother Pot". I have been working to save it since. I removed all foreign ingrediants I could see, and have been scraping mold since. Now it is to the point where I can cook with it, but after I fed it last night it hasn't come up yet today. Any advice? Would yeast now, or ever, be a good idea?