There have been studies showing that artisan bread (defined in the study as “bread that is produced using traditional methods and ingredients”) showed no difference nutritionally and the bread showed individual results. Some people reacted differently to each type of bread but it wasn’t consistent with which bread it was.
Normally, yes. I have used unfed starter in some breads, but mostly with added dry yeast. Generally, sourdough bread needs a fed starter. Thanks. Thanks. There is a possibility that I'm wrong, but from what I've seen, it seems that most recipes prefer unfed starter. In order to understand what is going on, you need to establish what the terms mean.
No-knead sourdough bread method