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  • My favourite pizza in London is from Santa Maria who use sourdough and as such set the standard for me. I’d probably agree there isn’t a great deal of difference between a slow fermented yeast dough or a sourdough, but I have sourdough culture here at home so it saves me the bother of buying additional yeast.

  • Totally fair, Ive always got fresh yeast and do min 24 hrs bulk usually so feel that the taste is imo just as good as a sourdough starter. I also dont have massive amounts of time to fuck about with feeding and stuff too.

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