Originally Posted by Chausiubao
Is the difference between a bread fermented with active dry yeast and a bread fermented with a yeast starter really that different?
Are you asking about the difference in a bread made with a sourdough (wild yeast) starter VS one made with commercial yeast?
Are you asking about the difference in a bread made with a preferment VS one made "American style" where the dough is mixed all at once and is baked after one (or sometimes two) risings (both of which are made with commercial yeast)?
...or maybe both ???