Texture differences between sourdough and commercial yeast?
Hello you wonderful people,
Has anyone noticed a significant difference in the texture between the two different methods of leavening dough? My sourdoughs tend to be significantly chewier or almost tough compared to commercial yeasted breads, which are always quite soft and supple, much like you would find on the shelves of the grocery store.
For a little context, I have been baking sourdough for a few years now and have a pretty good starter. I have made good loaves that have strong rise and open textures throughout. I generally bake with high protein flour and hydration around 75%. I have observed this in all white flour loaves and some whole wheat mixed in.
I have also made commercial yeast risen breads that turn out great. Always so soft.