Wild yeast/store yeast in starter?

Question

I've seen both recipes online. My question is one of flavor (and performance) which is better? It's warm enough to start either without problem. So should I make the traditional starter with yeast? Or a wild starter?

Answer 1

I used yeast for my starter.   It does not take a year for the starter to develop the sour flavor, it take a couple of weeks just like the wild starter.  By using yeast, the starter can be ready to use within a matter of hours, and it will only have a slightly sour dough taste. The sour flavor develops over time regardless of the method you use.  After continued use and feeding, even if you started with yeast, you'll wind up with a wild yeast starter anyway so in my opinion it doesn't matter one way or the other since what you started out with will eventually be depleted by use and the addition of flour when feeding.

Answer 2

It's sort of a matter of preference.  A wild starter may take quite a bit longer to develop, since it doesn't get a jump-start like a yeast starter does.  The yeast starter will have a traditional yeast flavor, but with a little added tartness like a sourdough.  A wild starter can have a wider range of flavor, which can be good or bad, depending on your tastebuds.  If you're feeling adventurous, try the wild one.  If you want more consistent results, use the yeast instead.  Either way, enjoy your bread!

Answer 3

I would definitely go wild all the way.  After researching starters, that's what I did.  I had heard that using store-bought yeast would result in a starter that wouldn't develop a sour taste until after a year or so.  

My wild starter took about two weeks to get to the point that it would start doubling, and the only confusing part was when it started bubbling on day 3 and this was NOT the yeast starting, but something else which eventually went away.  I can't remember what it was called, but some of the sites you're researching will probably mention that.  Goodluck!