Hi Lord Ezra! Sourdough baking does not require yeast as it is harnessing the microbes from the air and naturally leavening the dough through the process of fermentation. If you cultivate a starter over the course of a week using just water and flour and you are regular with the feedings, keeping the starter between 70-80 degrees, then you will find it begins to increase in volume significantly to the point where it doubles in size and is even able to float in water. Give it a try!

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