Dough stiffness when using starter v. commercial yeast

[pizzagetsmefrisky]

Has anyone else noticed that dough made with their starter tends to be a little more stiff than those made with commercial yeast? Regardless of how I prepare my dough (same day, 24hr, 3-5 cold ferment, etc) it always seems like the commercial yeast results in a more elastic dough that does not shrink back as much, and is easier to handle.

[The Dough Doctor]

More than likely it is due to the strength of your starter, it is not as active as the commercial yeast so the doughs are receiving less fermentation with your starter than they would receive using commercial yeasat in the same period of time.
Tom Lehmann/The Dough Doctor