So I decided to try traditional "ActiveDry" yeast this weekend to compare to my standard sourdough yeast culture. The first photo shows the traditional yeast with great crumb development and good air pockets. The taste is fairly "standard" and nothing too remarkable. The crust is unremarkable. The second photo shows my local yeast culture. The yeast itself can't produce the great crumb structure with large air pockets, but the taste is intense. But you will just have to take my word for it. Also notice the crust is better formed than the regular yeast. I did not expect that. Cheers,
-Matt
-Matt
Sent from my iPhone
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