can i use sour dough starter plus yeast?

Question

never gotten lucky with the sour dough, i made a starter, but i guess it got too dry with adding too much flour, can i use yeast as well in the bread and just use the starter for sour taste?

Answer 1

Add more liquid and let it rest. Have you fed your starter today?
Sourdough Starter

INGREDIENTS:
Yeast Starter:
1 pkg. active dry yeast
1/2 cup warm water
2 cups warm water
2 cups all purpose flour
1 tbs. granulated sugar or honey

PREPARATION:
Sprinkle the yeast over the first amount of warm water and sugar, stir and let set 10 mins. Add second amount of warm water and flour, beat until smooth, cover with a cheesecloth and let set in a warm place for several days ,stirring several times per day.

When ready the starter should have a sour smell with small bubbles gently rising to the surface. The whole precess will take from 5 to 10 days depending to some extent on the time of year. Place in a jar and refrigerate.

TO REPLENISH
For each cup of starter used, add 3/4 cup of warm water , 3/4 cup of flour , 1 tsp. of sugar or honey and stir well. Cover loosely and allow to set at room temp. for AT LEAST one day. Refrigerate.

FEEDING: If starter is not used regularly stir in a tsp. of honey or sugar about every 10 days.

Answer 2

Yes, you can use both. For the best results, add the yeast just after you have formed the dough. The acidity in the sour dough starter will kill the commercial yeast if they come into direct contact before mixing.

(P.S. The same is true for salt. It should be added after you have already mixed in the yeast. Salt will kill yeast with direct contact)

Answer 3

Yes, you can do that. Some recipes even call for both starter and yeast.

Answer 4

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