Sourdough starter changed my mind about store-bought yeast packets

I spent 6 months feeding flour and water every morning just to prove a point, but it was my cousin in Portland who showed me the math, she baked 200 loaves comparing fresh starter to commercial yeast and the flavor difference was huge. That detail about wild yeast producing more lactic acid over time finally clicked for me after reading her fermentation notes. Has anyone else dumped their yeast packets after trying a real starter, or am I just a convert now?

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