Fresh compressed yeast vs. Starter/preferment?
I’ve always had predictable results with dry active yeast from years gone past but just got an order in from the “New York Baker” of fresh yeast in cake form. Hamelman’s book does have a ton of recipes that call for yeast instead of starters so I’m wondering what the difference is between starters/yeast in general? Can you classify a difference in end result if you use one vs. the other? I always had the feeling that starters can just fall flat on their face at times. I’m am really happy with the bread I’m making lately with a starter I’ve had going for 8 months now but if I can move more toward a less hassle faster method while making good bread, I may consider that. BUt it’s just been a nagging thought in the back of my head if yeast is better than starters or maybe just different?
Thanks for any help!