Thanks so much for this. I've just started baking bread again after a long period of single motherhood with a young child - no time for dough's schedule or extra washing-up. This time around I feel like I understand the differences between SAF-yeasted and sourdough doughs so much better -- the sourdough is really a different creature for understandable reasons. I'm still experimenting with flours and rising/pan regimes, but am encouraged by early results. Thanks especially for the reports on your variations.

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