Thanks for the reply Pete-zza...
Was it confirmed that Jeff's culture from Pasty's dough was simply using commercial yeast?
At any rate, what I am trying to achieve here is different. I live in Kuwait and one of the most famous traditional breads used is Persian bread which is actually Afhgani! Regardless of the origin, this bread is so tasty and sour with a strong aroma that it cannot possibly be just commercial yeast. It's even baked similarly to pizza in terms of heat requirement and distribution, see below images. Of course if you try to bake pizza like that, you will need super glue in the sauce
Since I am currently using ADY consistently, I am really just stuck with the flavor I get from bread flour until my cultures arrive from sourdo.com. So I though I should really experiment with this until then.