I have not had luck with straight sour dough starter -yet. I added 2 tsp. of yeast to a sour dough that wasn't rising. The yeast (mixed in warm water and left for 10 minutes) did the trick. But, unfortunately, I scored the top of the loaf and it deflated a bit more than I expected. The bread turned out barely ok. Now I want to try adding the yeast from the beginning. Should I start with a sour dough recipe and add yeast, or start with a yeast recipe and add sour dough? I see I should reduce the amount of flour and water according to the amount of starter I put in.

Does the sour dough starter need to be left out of the refrigerator for 12 hours or more first?
Thanks!

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