Sourdough oven spring?
I've been making reasonably nice bread with a wild culture that I've been maintaining for probably around 6 months. It seems fairly strong and my loaves proof nice, but when I started making bread again with dry yeast, I noticed the commercial yeast tends to spring much more in the oven. Is this just a "fact of life," or do you think I can encourage my culture to perform better in the heat?
Thanks, this is my first post after reading for months!