I really like your columns, and appreciate that you (and through you, King Arthur) are writing about working with sourdough on a casual, daily basis. However, I have no clue what sourdough "rules" you're talking about in your column. I've baked with sourdough all my life and have made any number of King Arthur recipes that call for domestic yeast using only my sourdough starter. Among them were pane bianco and a yeasted fruit cake that were featured in King Arthur Blogs. I realize that baking with yeast (in general) is rather frightening if you haven't done it before (whenever I bake with store bought yeast, I get worried), but have always felt that there are more "rules" when I bake with store purchased yeast than when I bake with my sourdough starter. Perhaps you might write a column that specifies these "rules" and debunks them?

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