Sourdough vs commercial yeast is a fight I keep having at my bakery in Philly

I used a 12 hour cold ferment for my baguettes with commercial yeast and they came out perfect every time. But my coworkers sourdough starter gives a better crust and flavor though it takes triple the prep. Which approach do you lean on when you need consistent results vs maximum taste?

2 comments

2 Comments

linda_clark1mo ago

Oh, I can't even keep a sourdough starter alive for more than a week without accidentally killing it, so I'm probably not the best person to ask. That said, I've done the math and I'm all for the 12 hour cold ferment with commercial yeast when I need to sleep more than four hours a night. My baguettes might not win a blue ribbon, but they come out consistent enough that I don't have to apologize to anyone who eats them. I figure the extra flavor from a starter is nice, but not if it means I have to get up at 3 AM to feed the thing.

ross.river1mo ago

Stick with the starter and tell your sleep schedule to take a hike. @linda_clark I get wanting to sleep more than a few hours but that crust you get from a 12 hour cold ferment just can't match the depth you get from a starter that's been working for days. The flavor difference is huge with sourdough baguettes and the texture handles a butter spread way better without getting gummy. Consistent results are nice but not if you're giving up what makes the bread special in the first place.