Hi Andy, you can certainly make this recipe without added commercial yeast! For best results be sure that you add your starter to the levain when it's ripe, and that the levain is properly ripened when added to the dough; the timing of all this becomes a little more important without the added yeast. And rise times will definitely be longer when you make this recipe without yeast. I have tried adding a tangahong starter to this recipe and didn't notice a significant benefit, and this is the general conclusion that PJ came to when she looked into Tangzhong and Sourdough.  The acidity of sourdough breads naturally improves shelf life, so there's really no need to add this method to sourdough recipes. 

Barb

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