I’ve been doing a lot of baking lately – both with sourdough and commercial yeast. We generally prefer sourdough for the health benefits and flavor, but I wanted to do a side-by-side comparison to see what differences, if any, I noticed in the texture, flavor, and rise of the bread.
So, I mixed up two batches of dough for a no-knead whole grain loaf. One was risen exclusively with sourdough while the other contained commercial yeast as well as a bit of yogurt. The no-knead loaf required a longer rise time anyway – 12 hours to be exact. So I used just a cup of sourdough starter to see if I could mimic the minimal amount of yeast.
Here are the results.