With or without added commercial yeast?
I am new to baking sourdough bread and was excited last week to have my liquid starter (from Jeffrey Hamelman Bread book) ready to go. I selected the Sourdough Seed Bread (pg 176). All seemed to be going well .. starter was active .. the dough smelled and tasted great ... but the bulk fermentation step failed. It just never rose enough. There was an option to add 1% bakers yeast but I decided not to as I felt it was a more 'pure' approach to just use the starter. I have since found so many 'sourdough' recipes that use additional commercial yeast that I question whether I was stepping too far for a beginner home baker by deciding to use just the starter.
Would appreciate some feedback!!
I plan to try the same recipe tomorrow with the added yeast as a learning experience (and because that dough tasted sooooo good!).