Hi, everyone. Recently, I've successfully made my own little container of sourdough starter. I feed it weekly and things look like they should even though I have yet to try a recipe with it. I have started to think, however, have I actually trapped wild yeast in there? And, if so, can I use this starter in place of the yeast ingredient when I make non-sourdough products (ie. danish pastries and such)? I know that a sourdough starter is used for sourdough bread, pancakes and waffles, but generally, recipes calling for an amount of starter call for it to sit overnight in a warm place with a little bit of flour and water, and that's what I would normally do to yeast anyway when I make non-sourdough products (although not for that lengthy period of time). I like the idea of using fresh yeast whenever possible and sometimes it's difficult to find it closeby, so why not use what I already have in the fridge?