whole grain sourdoughs without yeast?
Maybe I'm being completely ridiculous, but why do almost all my recipe books call for yeast for sourdough recipes if they have any wholegrain? Isn't the whole point of catching wild yeast to eliminate the need for commercial yeast? Or is just the flavor people are after with sourdough and it's too risky to have varying results with just wild caught yeast if it is even 50/50 whole grain?
I "could" and "should" be scouring my books and the internet for an answer, but right now I'm busy and with having a stroke a year ago, reading things in depth is a lot more challenging than it used to be. I can DO IT, I just have a lot less patience for myself in reading when I'm used to grasping things super quickly.