Two Starters: Sponge-started white (french?) above, yeast-leavened sourdough below
So, this weekend, I decided to do a side-by-side comparison of baking with a sponge starter and a yeast-leavened sourdough (yeah, yeah, so sue me). I wanted to feel the different textures see the different crusts, and make other comparisons between working with the two kinds of starter. For both recipes I used the Joy of Cooking. My experiences were, I'm sure, typical: the sourdough was much drier and the sponge very sticky; the sourdough was easier to work from the start, the sponge took a couple of foldings on a floured board. As with most home bread-baking, where total failure is almost impossible, the outcomes were VERY good, in both cases. Taste-wise, the french turned out slightly better.
And the insides