I have made several recipes that had starter and yeast. Some of them were high% rye breads where the yeast in the starter had been diminished under the conditions of the recipe. Another one that I have made a couple of times is the Approachable Loaf from the Washington State Bread Lab.
King Arthur Baking had a blog entry about using yeast in SD recipes that you might find informative:
It gives me independent control of lift and sourness. When I tried to use starter alone I had to trade off between sour and tall. Using both I control the sourness with the preferment time and use the yeast to get a sufficiently quick rise to avoid breakdown.
As all the posters have said, I agree. As the story goes, when commercial yeast first became available in the 1920s, bakers in France were excited about the idea but were skeptical of trading their starters out for yeast, so they used both. This time has been called "the Golden Era of baking".
Follow the recipe and go from there. Enjoy!
I have made several recipes that had starter and yeast. Some of them were high% rye breads where the yeast in the starter had been diminished under the conditions of the recipe. Another one that I have made a couple of times is the Approachable Loaf from the Washington State Bread Lab.
King Arthur Baking had a blog entry about using yeast in SD recipes that you might find informative:
https://www.kingarthurbaking.com/blog/2022/01/13/adding-yeast-to-your-sourdough-bread
I actually like the idea of adding IDY to SD to make the rise a little more predictable.
It gives me independent control of lift and sourness. When I tried to use starter alone I had to trade off between sour and tall. Using both I control the sourness with the preferment time and use the yeast to get a sufficiently quick rise to avoid breakdown.
Go for it.
Like Gary, I do this all the time. Not unusual for me to use starter and poolish as well as ADY. Go for it. Good luck.
Phil
As all the posters have said, I agree. As the story goes, when commercial yeast first became available in the 1920s, bakers in France were excited about the idea but were skeptical of trading their starters out for yeast, so they used both. This time has been called "the Golden Era of baking".
Trust your starter. You can make perfectly risen and baked bread with only a natural levain.