this post was submitted on 09 Sep 2023
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Well, sourdough is yeast, just not concentrated. But it also has other microbes working, specifically lactobacilli.
It's the lactobacilli that make sourdough sour.
So, "better" is a matter of your intended results.
Generally, the longer you ferment with sourdough, the more acidic you'll get. And, generally, feeding the starter more frequently slightly reduces that acidity. It's about how populous the lactobacilli are when you start your dough. The lactobacilli aren't quite as fast growing as yeast, so when you feed more often, the yeast is a bit more present, and the lactobacilli a bit less.
Nothing wrong with commercial yeast at all. If that's what y'all prefer, taste wise, that's what y'all prefer. It works faster anyway, which is often preferable for a busy home.