Can I use sourdough instead of active yeast.
I have been baking my own bread for a year now and have just branched out into sourdough. I love the sourdough loaf taste and texture but I also want to bake a white or malted sandwich loaf for my husbands sandwiches etc. Can I use my sourdough starter to raise a standard loaf instead of using active yeast. I know it would take longer to rise but I wouldn't want to extend the time to build extra flavour, just to raise it if that makes sense? I would just prefer to use a natural yeast to one I have to buy in if possible. Not sure if this is possible or whether they are two separate things?