Bara Brith....this time with a starter

So sweat yeast dough and I have had little success over the years. There is something about the addition of egg, sugar and fruit that results in heavy, close-textured results. I have been pretty happy with my homemade sourdough starter, but what bothers me is how much I waste. After taking 200 grams for my sourdough loaf, another 250 grams goes back into my jar for next time I was always left with another 200 grams or so. So whilst making some Bara Brith I thought I would throw it in with the mix and see what happened. The result? The most incredibly risen loaf! I still put a sachet of dried yeast in, an egg, the usual ingredients

but the addition of the sourdough starter was a revelation! The dough rose much higher, the bread was delicious and he texture was great. So I am going to keep trying different ways to use up any left over starter. I did see a recipe for sourdough pancakes, which might be the next thing I try.