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why would you add yeast if you are making sourdough bread? The commercial yeasts will overwhelm the slower wild yeasts and your bread isn’t really sourdough.
Hello and thanks for stopping by!
The author of the book (Bernard Clayton) incorporates dry yeast in several of his sourdough recipes. This particular recipe incorporates the sourdough starter in an overnight sponge for added texture and flavor. Since the dough utilizes a large proportion of whole wheat flour, the dry yeast is used as an additional rising agent.
If you have a different formula for whole wheat sourdough bread and prefer to make it completely with “wild yeast”, that is certainly an option.
Happy Baking!
Cathy
Thanks for sharing your recipe. I too like to experiment with ancient flours but have not found a good source for spelt. Could you make a suggestion?
Hello Robert, I use VitaSpelt’s all-purpose spelt and I’ve also used their wheat berries. I’ve used different sources for spelt berries. I’ve bought them at farmer’s markets and online from different companies. I don’t have a specific source, I just try different ones. Have you tried some and not liked them? Is that why you’re asking?