I had a good question asked, that being if one was to use just starter and not yeast, would the flavor be affected.
What are your thoughts? Has anyone tried experimenting?
Mine is that it probably wouldn't and that you might get more flavor from the flour or more grain taste. If the bread turns out well, why not. I think on most sweet breads or rolls, I would still go with some yeast, as it seems to mix with the sugar and tastes better. This would be a great thing to try, some with a natural starter, some with just yeast or even both (half and half type).
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