"Lately, I have been a fan of hybrid leavening for my pizzas that use a poolish starter (made from dry yeast), a little bit of sourdough, and a touch of dry yeast," says Serhan Ayhan. "I've been ...

Common ones in American breadmaking include poolish, biga, levain, and sourdough starter. While they all affect flavor, texture, and longevity, they do so in different ways. It largely depends on ...