commercial yeast vs. starter
Lurked for a while, but now I have a question.... My starter's going quite well, making decent bread with it, nothing fancy but much better tasting than the local stuff for sale. My question: I've been using my starter as leavening for all of my baking right now (which I'm thrilled about) with much thanks to Andrew Whitley. When should I use commercial yeast rather than the starter? How do I know the difference?