Hi Mark! You're welcome to experiment with removing the yeast. We like to think of it as "suspenders" for sourdough to ensure a good rise if a starter isn't at its absolute strongest. It might take longer to rise than the recipe states. We typically avoid baking bread like this in a convection oven because the blowing air usually impedes its final rise, but you're absolutely welcome to do an experiment and see if you like the results! 

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