This is nothing fancy just a basic sandwich loaf but ii is mg first bake since heart transplant. This is some of the best therapy I had yet. Unfortunately when I was out my starter didn’t make it. My schedule is pretty hectic now and I’ll probably just be using yeast for now. I just don’t have time to worry about building and maintaining starter for now. I did some research and just wanted to know if it as easy as just adding back the amount of flour and water back to recipe to convert my sourdough to yeast for now? As for yeast that’s personal preference to control time of fermentation?
Thanks in advance for any help