I can only speak on the use of fresh yeast in this case (used both direct incorporation or employed in a pre-ferment). Either can give you the proper rise, flavor and texture in both a home or a commercial environment. The contributing factors are mainly time and workflow (temp, gluten development, fermentation etc all being included in this). If both are sound, a very consistent result can be achieved time after time. I can only assume that the same can also be achieved with a natural culture. It just takes time, persistence and passion.