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Sourdough is a dough containing a Lactobacillus culture in symbiotic combination with yeasts. It is one of the principal means of biological leavening in bread baking, the others using cultivated forms of yeast.It is important in baking rye-based breads, where yeast does not produce comparable results.read made from 100 percent rye flour, which is very popular in the northern half of Europe, is usually leavened with sourdough. Baker's yeast is not useful as a leavening agent for rye bread, as rye does not contain enough gluten.
When you mix sourdough and yeast, there is too great a chance the yeast will raise the bread before the sourdough has had a chance to flavor it. In France, bakers are allowed to put an amount of yeast into dough that is .1% of the flour weight and still call it levain, or sourdough.nd you can move the oven outdoors onto your deck, porch or patio which will eliminate the whole heat in the house issue. If you still have to use a bread machine to make sourdough, the best overall answer seems to be to use a bread machine that has a bake now option.