No, sourdough has nowhere near the rising power of a commercial yeast *in the same timeframe* BUT it
does have a surprising amount of power over many hours !
I have been doing a lot of sourdough lately, and really like it. I did a number of breads using sourdough
and adding a bit of yeast to give it that extra kick.
For example 6 cups of flour in my sourdough bread, with only 1 teaspoon of yeast made bread that really
blew up very high in my loaf pans.
If you are going to do sourdough only, then it's totally fine for pizza, but just remember that you are going
to want to let it sit for about 3-4 hours to get a some real activity to it like you would see in only 45 mins
using commercial yeast.
Your mileage is going to vary, so don't hold me to exact times. Some let their bread rise for 6-7 hours !
if using 100% sourdough only ( with no commercial yeast )
Sourdough is very fun, and gives a nice "kick" or "twang" to your breads.
I LOVE sourdough croutons. Just make up a few big round loaves of sourdough bread, then cut one of them
up a day later, into croutons.... onto a baking sheet with your fav spices and lots of olive oil sprinkled onto them.
Into the oven at 325 for over an hour, and wow.... they are just amazing in salads. Sourdough bread is really
fun. Don't give up on it, it takes some time to know how to do it, but eventually if you keep plugging away you know
how to do it.
I have been using commercial yeast and am thinking of trying sourdough. Can I expect the same leavening power with a sourdough starter? What about starting with sourdough for flavor, then adding some commercial yeast for the final rise?