Or Cake Yeast is the same as dried yeast. Saccharomyces cerevisiae aka bakers yeast.
A sourdough starter is naturally fermented flour and water, home to wild yeast* and lactic acid bacteria.
Differences will be method, time and flavour.
*there will be a variety of different yeasts and often it will contain saccharomyces cerevisiae however they will still differ from its 'domesticated' cousins.
Yeast contains only yeast. Starter has yeast and bacteria in it, or only bacteria.
Wheat bread texture does not depend that much on yeast vs starter, only rye bread texture will differ a lot, it needs starter to avoid being gummy, but bread flavor does, because bacteria in starters produce acids and other aromas and flavors that yeast alone does not produce.
Difference - yeast (only) is more exact timing wise - and there is a flavor difference (at least to my taste). Enjoy!
Or Cake Yeast is the same as dried yeast. Saccharomyces cerevisiae aka bakers yeast.
A sourdough starter is naturally fermented flour and water, home to wild yeast* and lactic acid bacteria.
Differences will be method, time and flavour.
*there will be a variety of different yeasts and often it will contain saccharomyces cerevisiae however they will still differ from its 'domesticated' cousins.
Yeast contains only yeast. Starter has yeast and bacteria in it, or only bacteria.
Wheat bread texture does not depend that much on yeast vs starter, only rye bread texture will differ a lot, it needs starter to avoid being gummy, but bread flavor does, because bacteria in starters produce acids and other aromas and flavors that yeast alone does not produce.