On 11/2/2016 at 2:57 PM, Anna N said:
Next I am going to attempt the unspeakable and convert a recipe that uses a sourdough starter to one that uses just yeast. And to add insult to injury it is one of the recipes from Keller's Bouchon Bakery book. ( I wonder if there is a bakers protection program similar to the witness protection program.)
At the risk of starting an unhappy discussion, why do you want to make the conversion? Flavor, convenience, or something else altogether?
Edited to add: I am NOT trying to start an argument; I have no dog in this fight and I hope that no argument ensues. I'm just curious.