>>22011238
Sourdough is for professional bakers or the unemployed who have time for this shit.
Just use yeast and add some vinegar for acidity.

>>22011238
Yes(t)

>>22011238
Yeast is a handful of cultivars of an industrially refined strain of fungus that eat the simple sugars in grain, and shit out carbon dioxide, alcohol, and some metabolic byproducts. It is what gives bread that signature airy, bubbly structure.

Sourdough starter is a culture of the microbiome that symbiotically coexists with most grains from which the product known as flour derives. This includes leavening yeasts, as well as various bacteria that consume the waste product of the yeasts, and further reprocess that into further molecules that kills off things that compete with the yeast/bacteria creating a virtuous cycle of growth conditions for that microbiome. The result is a leavening agent for bread that confers a much wider than plain Jane industrial yeast taste profile.

Basically, with starter, instead of a single chemical reaction, you get a whole goddamn chemistry lab.

>>22015163
lmao at the level of cope. I can replicate your "chemistry lab" B.S with one simple overnight cold ferment. Keep using your prehistoric garbage whilst I get better and faster results with my modern solution, dried yeast.

>>22011238
You need sourdough for rye.

>>22015163
ai;dr

>>22015180
lmao at the level of cope.
Keep using your tasteless garbage whilst I get better and faster results with my modern solution, fresh yeast.