Instant Yeast Incapable of Producing Excellent Bread?
I just came across a blurb on the internet that has disturbed me, and Iwas wondering if I could get it straightened out. According to this person, who shall remain nameless, the use of instant yeast in bread automatically, irreversably, and certainly affects the overall quality of the bread (in a bad way). According to this indivdual, use of instant yeast will mean that your bread will *never* reach really high standards in flavor, particularly.
Now, this has thrown me, primarly because instant yeast is all I use. I plan to tackle sourdough breads shortly, but all I have is a starter who is less then two days old, and on the advice of various bread book authors and internet research, I use instant yeast. Is this person right, partially right, or a complete quack?
By the way, this person did not make a blunt suggestion for a better method. All he says is that there are better ways, far more complex, to reach the best flavor. He makes it sound, honestly, as if it will never happen in my tiny home kitchen, a depressing thought which I suppose might be true if taking my personal abilities into account, but I had hoped I might create full flavored beautiful loaves if I just keep trying to improve and stretch myself (like the baby sourdough starter that is currently sleeping on my counter) I will never own a profession grade oven (unless I win the lottery) and I don't have access to fresh yeast (which he may or may not have been referring to as a better choice), so I am concerned. Please let me know your thoughts.