Ruin with "fast rise" yeast?
About a week ago I was adding some starter to a dough that had some grocery store "fast rise" yeast in it. I don't remember exactly what I did, but something like wipe or stir the spoon in the dough and the return the spoon to the starter, and then immediately I was like "Oh maybe I shouldn't have done that."
Would the introduction of "fast rise" grocery store yeast to a sourdough starter act as an invasive species that takes over where it isn't wanted and ruin the starter?
My starter seems fine since then... or maybe it's tooo fine -- I've noted that it's rising well. But I'm not experienced enough with starters to be sure whether something's amiss. It was quite excited today when I fed it with WW flour (I usually use AP).