Has anyone tried making a hybrid dough with IDY for leavening and a little old, unrefreshed starter (something like a week or two old) straight from the fridge, just to add a little bit of acidity?
I'm thinking this might work a bit better than adding a freshly fed starter which has very little acid in it, since the dry yeast has a tendency to eat up all the food and prevent any noticeable increase in acidity in the final dough. Many times when I made a hybrid dough with 2-10% sourdough starter added, I could barely taste the sourdough flavor. Perhaps using an unfed starter that has more acidity already can create a dough with all the advantages of powerful puff created by dry yeast along with a stronger flavor from already generated acidity in the unfed starter. Thoughts?