Hi Sarah, this is what some call a "hybrid" sourdough recipe that contains both sourdough and yeast. While I love making sourdough bread without added yeast, this type of recipe also has its charms. It creates a wonderfully nuanced flavor--not sour, but rich and complex. I have tried making this recipe without the added yeast and it worked fine, but the rising times will be much longer, and you'll want to be sure that your starter is nice and active when you add it to the levain. Barb

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