a reply to: FyreByrd
Apologies for the delayed response.
First here is a link to a popular commercial yeast manufacturer with an overview of the production process in lay terms.
Take note of the seeding step. All commercial yeast is are isolated strains of Saccharomyces Cerevisiae(S. Cerevisiae). They rise quickly and
dependably and are perfect for commercial applications where doughs are mixed, proofed, baked, and bagged within hours.
McGee, Harold. On Food and Cooking
. New York: Scribner, 2004. Pg 532. Print.
Wild Yeast breads, or sourdoughs, contain many strains of yeast, including the aforementioned S. Cerevisiae. But it isn't the yeast itself that
produces a 'healthier' loaf. It's the presence of the bacterial organisms lactobacillus and acetobacillus that produce lactic and acetic acids in the
dough as it feeds off the enzyme released sugars in the grain. This imparts the complex, delicious and sometimes described 'sour' flavor into the
dough. These gut healthy bacteria combined with the varied strains of yeast, which vary from region to region, produce the pro-biotic nature of a
naturally leavened loaf.
Reinhart, Peter. The Bread Bakers Apprentice
. New York: Potter, 2011. Print
Here is a link to an abstract regarding testing lactobacilli in patients with Celiac Sprue.
"This study shows that CS patients subjected to an acute challenge tolerated breads produced with sourdough better than those started with baker's
yeast. These results showed that a bread biotechnology that uses selected lactobacilli, nontoxic flours, and a long fermentation time is a novel tool
for decreasing the level of human intolerance to a certain amount of wheat flour."
There is a lot more on the internet if you feel inclined to search. It's interesting, at least to me. I'm not a biologist, merely a baker but I find
it interesting none the less. My interest involves making the best taking and textured bread I can and I find that a wild yeast culture provides that
for me. And along with the longer ferment times required it becomes like a dance.
The only practical, real world, evidence I have is that of my good friends wife who can now eat a true, naturally leavened, loaf. And while it's
merely speculation on my end, I believe the folksy adage 'You are what you eat' might ring true. For the last 150 years we have turned away from
culture based breads to dependable commercially produced yeast and during that time gut health has decreased to the point where we see the issues we
I hope this begins to help in some way.