Pleasse clear me up on a couple of points in your last missle:
What do you mean by “yeasted lean bread dough recipes”? Do you mean that you always add vinegar to all your yeast dough bread recipes?
In “sourdough” recipes I always add a little yeast to quicken up the rising time, as MS Rose describes in the BB.
Also, have you ever made sourdough DILL rye bread? No caraway. I was told it was very good, however I have had two opinions from others: Do you use dill dried leaves or dill seed? Another experiment for me!