You all know my views on adding commercial yeast to sourdough. Add yeast and its not sourdough any more. When I was teaching people for an employment project some years backI experimented with hybrids and they most definitely inferior to naturally leavened loaves.
When you try to find out the reasons bakers add yeast they usually say because it shortens proving times and fits in with their baking schedules. Mr Lepard once said of a particular loaf that using all sourdough would be too strong for the bread’s delicate flavour. He might have a fine palate but I take that with a large pinch of salt (2%).
My own view is that people (not Mr Lepard of course) don’t have confidence in their starter.
But this isn’t a rant. I have a question. While doing a bit of web research on sourdough pizza bases I was directed to an entry on the Fresh Loaf where someone has posted a recipe for a “sourdough” pizza base that includes a pinch of yeast for each pizza. The dough goes on to prove in the fridge for two to three days. Can anyone give me a clue to the thinking behind yeasting a dough that’s going to prove for so long?