Randy another thing that everyone else has missed is that sourdough, at 
least a good old start is not yeast fermentation it is bacterial. 
Lactobacillus is commonly present in high levels.  The acidity will stop 
yeast cold even if added to the dough when mixed.  The character and 
probably the makeup of the colony changes throughout the year.  You can buy 
a start of a well known sourdough take it home to a different environment it 
will have the character of the purchased sourdough for a few batches and 
then it will take on the local character.  Most recipes call for a 1/2 cup 
of starter in a loaf of bread plus the addition of yeast.  My bread is made 
from the start, or sponge, plus enough flour to make a loaf.
Dave
South East Idaho 

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