Am I the only one who thinks instant yeast is overrated for sourdough?

I used to swear by building my levain from scratch every morning, took me 6 months to get it right. But last week I tried adding a tiny pinch of instant yeast to my bulk ferment and the crumb was way more open, so now I'm torn on which method actually makes better bread. Has anyone else switched sides on this or am I crazy?

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