Sourdough + yeast hybrid?
Can you use a limited amount of sourdough starter with some regular yeast?
My experiments with sourdough have been a bit -- mixed and the results have been too strong for my taste (using 100g or 50 g of starter).
I am wondering if I can use, say, 25 g of revitalised starter together with, say, 1/4 tsp of dried yeast and ferment over 18 hours or so, to get a softer, milder but still flavoursome sourdough?
Or is mixing like this considered sacrilege?
Are there other ways of achieving a milder flavour — and a rounded loaf?