Thursday, April 10, 2008
Following up on the last post, I have a friend who always adds conventional yeast to her starter to give it a boost. Well, this certainly works, but I've always thought conventional yeast was some sort of alien substance that belonged in conventional bread, not sourdough bread. But of course, that's just my opinion. Just go with what works for you.
However, if your starter looks like the starter in the photos, it won't require a boost from conventional yeast. Keep your starter healthy, and you'll be making great bread.
Posted by Breadhunter aka Stu Silverstein at 2:54 PM