That is simply an unambiguous standard of evaluation. If, instead, you prefer to aim for “superior to the results produced with store-bought yeast”, by all means, have at it. Relative quality is more difficult to agree upon than indistinguishability, of course; but if your results are sufficiently better, then this concern may not apply in practice.
Should I take your reply to mean that you do, in fact, have “from-scratch-yeast” recipes for all four types of baked goods I listed? I confess, I am now somewhat excited to see them!
That is simply an unambiguous standard of evaluation. If, instead, you prefer to aim for “superior to the results produced with store-bought yeast”, by all means, have at it. Relative quality is more difficult to agree upon than indistinguishability, of course; but if your results are sufficiently better, then this concern may not apply in practice.
Should I take your reply to mean that you do, in fact, have “from-scratch-yeast” recipes for all four types of baked goods I listed? I confess, I am now somewhat excited to see them!