Should I add yeast to my sourdough starter? This question looms large in the minds of many enthusiastic bakers who are eager to experiment with fermentative processes. Is the introduction of commercial yeast necessary, or will the natural wild yeasts and bacteria present in the environment suffice for that desired, authentic tangy flavor? Furthermore, what are the repercussions of augmenting my starter with yeast? Could this alteration potentially disrupt the delicate microbial balance that has been cultivated? Might it render my starter less resilient, or even, perish the thought, lead to a rather pedestrian loaf instead of a fantastically airy, sour masterpiece? Additionally, how does the variability in temperature and humidity impact the performance of my starter in the absence of added yeast? As I ponder these inquiries, it becomes essential to weigh the benefits against the possible detriments before deciding. Should I embark on this yeast-enhanced journey? What will be the outcome of each choice?