I'm over the sour

I've stopped using sourdough starter.  I found that in order to get consistent results, I had to add a little yeast to the recipe anyway.  If I added 1.5 cups of starter, I could generally skip adding yeast but only if I was willing to wait hours for the bread to rise (yeast is definitely faster).  That combining with wanting to experiment with several different recipes, and having to wait for the starter to regrow - it's just easier to add dry active yeast.  I think the only thing that I'll miss is the sourdough pancakes, but since we plan out our meals it wouldn't be hard to let some flour ferment a couple days beforehand.

Whole Wheat Bread	Raisin Banana Bread
1/3 cup wheat bran 1/3 cup oatmeal 1/3 cup sunflower seeds 1 Tbs treacle (molasses) 2 Tbs honey 2 Tbs olive oil 1 cup water 1 tsp salt 2 Tbs cracked wheat 2 tsp yeast 2 1/2 cups whole wheat flour	1/3 cup wheat bran 1/3 cup oatmeal 1/3 cup walnuts 3 Tbs honey 2 Tbs soft butter 1 egg 1 ripe banana 1/2 cup water 3/4 tsp salt 1 tsp cinnamon 2 tsp yeast 3 cups whole wheat flour 3/4 cup raisins at the end of mix

After letting the dough rest for 30 minutes, ball and shape loaf and place in pan, cover with damp paper towel till it's risen. Cook for 30 mins @ 200 C.  (of course the amount of flour is an estimate, go by consistency.)