Don't be shamed. I have been baking sourdough bread for 3 years. I have success whether I use yeast or not. My starters are very lively and capable of doing the job themselves. I just don't like to wait so long for the rise to happen. I like to shape my bread the same day and refrigerate it in the bannetons overnight rather than refrigerate the dough to shape in the morning. I bake them right out of the fridge. The other reason is because I don't want a very strong sour taste, so I don't want a very long fermentation time. I still get a l flavorful sourdough bread that has all of the texture and appearance of a successful sourdough bake. If you truly want the appearance and taste of a traditional sourdough bread, make sure your starter is very well fed and strong. Use a recipe that calls for a significant amount of starter so you get the flavor and a quicker rise. Then add a scant 1/2 tsp of yeast just for a boost. If your starter is strong, that little bit of yeast can make a difference without hindering the authenticity of the bake. I also add a generous tablespoon of honey to my recipe. It doesn't change the taste, but the yeast loves it!

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