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@Bainbridge
Commercial yeast is far more active than a levain/starter so all the energy and activity will be exhausted during the long method that you are following. That's why you can make a yeasted bread from start to finish within three hours (or even less) while sourdough methods take a long time. Slow food being replaced by 'fast' food with modern methods. Doesn't make it better, just more convenient.
There are various people with sourdough starters on here, if you don't have one you are welcome to some of mine. if you replaced the yeast with a healthy starter then you should get some excellent results.