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Sourdough starter vs commercial yeast for my first wedding cake order

I had a 90 person wedding cake order last Saturday and had to decide between my 8 month old sourdough starter or the commercial yeast I always use for big batches. I went with commercial yeast because the timing was too tight to risk a slow rise, and honestly the cake came out perfect with zero crumb issues. Has anyone else tried sourdough in a tiered cake and actually pulled it off?

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