yeast vs sourdough - microspotting difference?

[dylandylan]

Hi all,  last night I experimented with half of my pizzas using a yeast-based dough, and the other half were sourdough based.

The evening was a bit of a blur with guests and it being my first time using a WFO, so I wasn't as methodical and didn't take as many photos as I might have liked.  Anyway...

I'm sure that I noticed at some point that the sourdough pizzas produced fine microspots, whereas the fresh yeast pizzas did not.  Can anyone else confirm this??

[Chicago Bob]

I don't believe that is a yeast factor per say. A well timed/fermented dough that "works" properly can/will display those 'lil blisters even at only 500 degrees on a cracker crust(for example).

[dylandylan]

Ok thanks, interesting.  Yes the timing of the dough that turned out with microspots was a bit different, I think I hadn't left them as long after balling before baking.   I don't know if they're a good thing or not but will try to coax more of them out.

[TXCraig1]

The dough chemistry is very different between SD and commercial yeast. Notwithstanding, you can produce microspotting (or macrospotting) with either - there are plenty of pictures here to prove it. The choice of yeast is only one of many contributing factors.