Im just putting this out there as a topic because Ive often wondered about the fabulous crispy crunch you can get on straight yeasted breads and how often sourdough tends to have little crunch factor and in some cases verges on leathery and tough.
For me, flavor is more important ultimately, but Ive noticed that the type of flour is a factor and if my leaven has not been refreshed at least the last 12 - 6 hrs if not 3 hrs it tends to be more chewy. Im thinking it might have to do with the levels of acids and enzymes as they progress??
Just curious to hear peoples opinions and experiences, please share!!