Good question, Dave! The starter plays different roles depending on what recipe you're using. If you're using a recipe that doesn't have any commercial yeast added to it, it's known as being "naturally leavened." In these recipes, like our Extra-Tangy Sourdough Bread, the starter the sole source of rising action in the dough. (In these recipes it's critical that your starter is healthy, active, and recently fed.) In recipes like our Rustic Sourdough, there's commercial yeast that's added along with starter. In these recipes, the starter primarily adds flavor but also contributes to the final bread texture a bit too. We hope this helps clarify. Kindly, Kye@KAF

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