text: OK ... a question of yeast vs sourdough from one of the beginners.
  Y'all know about the 'incident' I had a couple of weeks ago (hubby accidentally threw my starter down the sink). Well, as I just can't stand not having that warm bread smell in the house, and I really don't like buying it from the supermarket ... I gave in and made a bread with yeast.
  Because I like their Wallaby flour, I stuck with Laucke and bought a packet of their Bio-Fort Selenium Golden Wholemeal pre-mix.
  But my question is this:
  How should kneading and proofing YEASTED breads compare to the long, slow process we used with sourdough? I let it sit around for maybe four or five hours after mixing/kneading it with my old breadmachine, but could I have used, say, Dom's pane francese method? Or somewhere in between the right, royal hiding a breadmachine gives dough ... and the 'barely-there' Dom/Dan method?
  I'm sure this is a really silly question, but my handmade breadmaking experience is mostly with sourdough.
  Prior to getting bitten by the bug, I just shoved mixes in the machine!
  (What a confession!)
  Anyway, I'd love some thoughts on this!