Bread Question

[eternamariposa]

Can a slow rise in the fridge using packaged yeast mimic the beneficial process of using a sour dough starter? If making a sour dough starter is a must, how do I do that with any hopes of achieving a sandwhich bread?

[JamieCatheryn]

You'll get some of the benefit, having it wet for longer than for quick-rising yeast recipes and giving wild stuff a chance to work on it a bit will do some to break down the phytic acids and whatnot.