Using commercial bakers yeast in sourdough indicates the baker doesn't know how to use sourdough, or doesn't trust his starter. (sourdoughhome.com)
aight yeast dough, leavened with a relatively small percentage of bakers yeast, with the addition of some of yesterdays dough as a (acmebread.com)
Phytic acid content of the bran samples was reduced to 44.9 percent after eight hours at 92 degrees F. 46 The addition of malted grains and bakers yeast increased this reduction to 92 - 98 percent. (westonaprice.org)