Commercial Yeast in Sourdough?
I woke up late one morning and missed the peak of my starter. I decided to spoon a little into some water to see if it would float. It floated for about 3 seconds and then sank. Instead of feeding the starter, I just skipped the autolyse and incorporated everything into the bowl and kneaded super well. The dough was super wet so I just added more flour. After that I did a couple of stretch and folds and the dough still seemed too hydrated and it did not grow any bigger. So, I decided to add about 3/4 of a tablespoon of instant dry yeast. I kneaded it on the counter and it was a wet mess. So I added even more flour and did slap and folds. It seemed a bit more manageable so I put it back into the bowl and let it rise on its own.
Is it ok to add yeast into the sourdough halfway into the process?