I added some yeast to my sourdough dough to get a better rise out of it, and to cut down on the rising time. I don't get usually a very good rise with my sourdough starter, even though I think it's considerably powerful. However, I noticed something. I used a considerable amount, or should I say, the correct amount of sourdough starter to a average size loaf of bread to be made. I noticed the sourdough taste was barely there, and it didn't have the same character as a sourdough loaf of bread would be with the big air pockets. Any advice?

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