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This sparked fear into the minds of many people and a movement was started to move away from sour breads because they were likened to decaying matter.Bread bakers then began making breads from leftover yeast from beer brewing.

What if there was an easier way to just make the yeast?This proved that fermentation was caused by a living organism.After all these years we finally knew what caused our bread to rise and everyone let out a collective “eeeeww”.Why does wild yeasted bread have such a complex flavor compared to bread leavened with commercial yeast? When flour and water are left out for several days, naturally occurring yeast in the air and the flour, usually .It used to be thought that these particular strains of microbes were only present in the San Francisco Bay Area which enabled the idea that San Francisco sourdough could only be produced in that region.This is called spiking) but I recommend allowing nature to be the bread's guide.

The flavor of a 100% wild yeasted bead is worth it.

Someone probably left a water and flour mixture out a little too long and it gave the bread a more fluffy texture with more flavor complexity.

We have been spending at least the last 5000 years still trying to perfect our breads.

Recently this theory has been debunked and now it's common knowledge that these, and other microbes are more commonly present and affect sourdoughs throughout many different regions of the world.

What we know about wild yeasted breads is probably just merely scratching the surface because there are probably hundreds or thousands of flavor compounds generated during the wild fermentation of dough. Note that a 100% sourdough bread will not be as light and airy as a bread made with commercial yeasts.

The advantages to this is that many aspects of bread such as flavor, rise and lightness could be easily controlled and calculated, leading to more consistent bread that was easier and cheaper to make.