How do commercially modified baker's yeast strains differ from wild yeast strains in sourdough starters?
Answer
Commercial strains are selectively bred for rapid gas production and consistency
The fundamental divergence between commercial baker's yeast and the wild yeasts in a starter lies in their selective development and purpose. Commercial strains, such as those derived from Saccharomyces cerevisiae, have been deliberately bred over time to optimize specific performance metrics, notably achieving extremely fast and predictable gas production necessary for high-speed industrial baking processes. In contrast, the wild strains found naturally are genetically diverse and operate on a slower, more complex metabolic timeline, lacking the consistency and speed engineered into their commercial counterparts.
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