Sourdough using commercial yeast..?? Need help.
My six month old wheat starter went into a comma last week after I forgot to feed it for long. Trashed it and started a new one 3 days back.
While waiting for the yeast to come in, I just thought of a little experimenting this morning. Had some commercial active dry yeast lying in the freezer for years. I added a pinch to warm water n flour, no bubbling or fizzing. I leave it for 2 hours and it doubles.
So, can I just feed discard feed every two hours and create a starter that will help me bake today or tommorrow? Anyone done something similar? The commercial yeast smells so different, nothing like the pleasant sweet smell of sourdough.
I have never worked with a sponge before but I am not sure if the active dry yeast in the freezer will work to make a commercial yeast bread using the standard recipe.
Any ideas / tips / recipes I can try with this commercial yeast sponge that takes two hours to double?
P.S. dont want to buy more commercial yeast as my wwf starter will be ready in two weeks.