Hi there, thanks for the great article!
Can I use sourdough starter in replacement of yeast when making enriched breads/rolls, which usually include milk, butter, and sugar in the recipe? I like to make bread rolls with fillings inside (like chocolate, custard, or cheese). Would it affect the taste and the texture of the final product?

Or is it better to just use dry instant yeast in this case?

Thanks before!

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