Is either wey "better"? I just delivered 6 loaves of rye bread as gifts to coworkers. Upon mentioning this to a friend she asked if I had used a sourdough starter. Huh? I looked around on the internet & discovered it's quite common to use a starter. The recipe I use calls for yeast, which is proofed, then blah blah blah all the rest (flour, eggs, milk).
I was wondering if a sourdough starter makes a better loaf. Thanks!