This morning was my fourth sourdough attempt. This was the first time I supplemented the wild yeast from my starter with some commercial yeast. I just wanted to see what kind of difference it made in the bread. Although I got a better rise this time and the dough was easier to work with, I prefer the taste of the bread made using the traditional method. Now I just need to practice shaping and slashing the loaves because I’ve found that my “traditional” dough spreads too much and is so soft and sticky (no matter how much flour I knead in!) that it doesn’t lend to easy slashing.