Hi Jacob, it's a little difficult giving you an answer without knowing the recipe you were making or why your consider your starter "bad." However, in general, yes, you could certainly try adding yeast to your sponge, allow it to rise a bit, and then mix the dough. Depending on how much yeast you add, and whether or not the recipe calls for more yeast in the dough portion of the recipe, the timeline of the recipe will likely vary significantly from a recipe that was intended to be entirely naturally leavened. For a more specific response, please consider giving our Baker's Hotline a call at 855-371-2253. We'd be happy to help you strategize a possible bread rescue! 

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