Is sourdough better than normal yeast?
There is nothing wrong with fresh or dried yeast (though you might want to look out for additives in some instant/fast acting yeasts) but sourdough has the following advantages: • Naturally-occurring (sometimes called wild) yeasts are less concentrated than commercial yeasts, thus good for people who may react badly to excessive yeast in bread. • These yeasts ferment more slowly, allowing time for beneficial bacteria (lactobacilli, AKA lactic acid bacteria or LAB) to develop. They are also more tolerant to the more acid conditions that the LAB create in longer-fermented breads.
