Perhaps I'm missing something. The recipe looks like a basic quickbread; there is no kneading or rise time, so why the need for yeast? The baking powder and baking soda will provide all the leavening, and continue working long after the yeast have expired in the oven. I can see the starter adding some sourness from the acid produced during fermentation, but you can get this from other means, such as sour cream, buttermilk, even apple cider.
Anyway, I received the starter from a friend, fed it properly, it was bubbly and happy and sour+sweet tasting. The baked bread tasted perfectly good, but no hint of the starter in there, and no different from other quick breads I've made. Just a good spice bread. Which would have gotten 4 stars if not for the trouble of keeping the useless starter around.
As olga mentions elsewhere in the reviews, a real sourdough starter is much more fun to keep and use.
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