Feeling more comfortable with mixed levain/yeast
So I've made a few loaves using my sourdough starter and a small qty of dried yeast (1/4 tsp or less). Generally the flour is a mix of King Arthur's bread flour and whole grain whole wheat. I'm fairly pleased with the results and the family is eating them up. Pure levain hasn't worked so well, so I like the slight jumpstart the commercial yeast is giving the dough.