Every yeasted recipe I tried yielded inadequate results. I didn’t like the idea of getting a started from an unknown source. My customers like knowing where every ingredient comes from. Also, Sourdough is delicious.
It makes a very wet and somewhat loose dough. It develops its best flavor when retarded overnight. It has a tight cell structure and a very soft interior. The exterior, when baked to proper dark brown is crusty and has almost layers when it’s torn.