What are the pros and cons of making bread at home using sourdough starter vs. commercial yeast other than cost?
I am NOT at all interested in the answers a Google search yields which all appear to center on health and digestive benefits of whole grains vs. refined grains. I am not asking that! Leave whole grains out of the discussion
Please also omit your perception/opinion that sourdough bread tastes 'better'? Taste is a matter of personal perception