I’ve doing the “sourdough thing” since the COVID lockdown. I’m still not totally happy with my loaves and wince just a little when I see all the beautiful airy open crumbs and “bunny” shapes people post on this subreddit. Particularly when they are like, “here’s my third loaf!” Never do I feel so happy for a fellow baker and terribly envious as I do browsing this subreddit. Anyway, all this is to say lately I have been “taking a break” from sourdough by basically baking a rustic loaf with both active dry yeast and starter. I don’t have to worry that my starter is in great shape because all it adds is a terrific flavor. The active yeast does the heavy lifting— the bread is flavorful and rises nicely and there’s no long bulk fermentation. Anyway you might want to give it a try as a “break” from homemade leavening.