Thank you for your advice about the combination of yeast and sourdough.
I am trying to recreate a commercial bread where there is only rye flour, sugar, water and salt. In addition they use both yeast and sourdough. The result is that the bread is less sour, but it has risen no the less. How can they use yeast when there is only rye flour used ? After what I have read, the gluten networks are not formed in rye, so yeast will not help.
Thank you in advance.

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