I see a number of blogs/recipes using commercial yeast in the dough and calling it sourdough.
Sorry to break the news to some of us, but if you use commercial yeast, it is not sourdough. I guess someone started this and it kind of stuck with some other people.
Sourdough is made from levain/starter that is a totally natural culture of yeast (and bacteria). If you do not believe me, please check internet and see for yourself.
It somehow hurts me to hear that sourdough culture and commercial baking yeast are equalized. They both are fantastic, yet different. So let’s give them the place they deserve.