What are the differences between wild and commercial yeast in bread making?
Bread making is a fascinating process that involves the interaction of flour, water, salt, and yeast. Yeast is a microorganism that converts sugars into carbon dioxide and alcohol, creating the bubbles and flavor of bread. But not all yeasts are the same. In this article, you will learn about the differences between wild and commercial yeast in bread making, and how they affect the texture, taste, and nutrition of your loaf.
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Md Ramim Tanver Rahman (坦弗), MEng, PhD (Candidate)WHO Elicitor | PhD Candidate, Food Safety, Peptidomimetics, Pharmaceutical & Food Microbiology, Regulatory Affairs…
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JACS Rao32 Years of Medicinal Plants Community Development Leadership | Expert in Sustainable Agriculture & Rural Empowerment
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Rodolfo "Rudy" Ham-ZhuBiotech & Foodtech Leader | 3x ex-Fortune 500 companies | Tech Entrepreneur & Consultant
Wild yeast is the natural yeast that lives on the surface of grains, fruits, vegetables, and in the air. It is also known as sourdough starter, levain, or natural leaven. To make bread with wild yeast, you need to cultivate a starter by mixing flour and water, and feeding it regularly with more flour and water. The starter will develop a complex community of yeast and bacteria that give sourdough bread its distinctive tangy flavor and chewy texture. Wild yeast bread requires more time and attention than commercial yeast bread, but it can also produce more varied and nuanced results.
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Md Ramim Tanver Rahman (坦弗), MEng, PhD (Candidate)
WHO Elicitor | PhD Candidate, Food Safety, Peptidomimetics, Pharmaceutical & Food Microbiology, Regulatory Affairs, cGMP, HACCP, ISO 13485. IQ OQ PQ, Microfluidics, Scientific Publishing Editor
Wild yeast strains have been studied for their potential use in various fermentation processes, including the production of vitamin B2 in poultry feeding. In the field of brewing, wild yeast strains have been compared to domesticated strains, highlighting their potential for unique brewing characteristics. Commercial Saccharomyces cerevisiae strains, which have undergone extensive domestication, have limited genetic and phenotypic diversity, making wild strains a valuable resource for generating new fermentative beverages. Overall, the use of wild yeast strains in various fermentation processes offers opportunities for innovation and the development of distinct products.
Commercial yeast is the yeast that is sold in packets, jars, or blocks at grocery stores. It is also known as baker's yeast, instant yeast, active dry yeast, or fresh yeast. It is a single strain of yeast that has been isolated and cultivated for its fast and consistent performance. To make bread with commercial yeast, you just need to add it to the flour, water, and salt, and knead the dough. Commercial yeast bread can rise in a matter of hours, and it has a more uniform and predictable texture and flavor. Commercial yeast bread is easier and quicker to make than wild yeast bread, but it can also be less diverse and interesting.
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Md Ramim Tanver Rahman (坦弗), MEng, PhD (Candidate)
WHO Elicitor | PhD Candidate, Food Safety, Peptidomimetics, Pharmaceutical & Food Microbiology, Regulatory Affairs, cGMP, HACCP, ISO 13485. IQ OQ PQ, Microfluidics, Scientific Publishing Editor
There are different types of commercial yeast available. One type is Saccharomyces cerevisiae, which is used in diets for animals and is available in two forms: live yeast and fermentation by-products. Another type is baker's yeast, which is used in the production of bread, croissants, and other bakery products. There are also different types of yeast used in the fermentation process for beer production, including ale yeast, lager yeast, and distilling yeast. Additionally, there are different forms of yeast available, such as active yeasts used for fermentation and as sources of nutritional and flavor components, and inactive yeasts used as nutritional, flavor, and bulking aids.
One of the main differences between wild and commercial yeast in bread making is the texture of the crumb, which is the interior part of the bread. Wild yeast bread tends to have a more open and irregular crumb, with large holes and air pockets. This is because wild yeast produces more carbon dioxide than commercial yeast, and also because the sourdough starter contains acids that weaken the gluten structure of the dough. Commercial yeast bread tends to have a more closed and even crumb, with smaller and more uniform holes. This is because commercial yeast produces less carbon dioxide than wild yeast, and also because the dough has a stronger gluten network that traps the gas.
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Md Ramim Tanver Rahman (坦弗), MEng, PhD (Candidate)
WHO Elicitor | PhD Candidate, Food Safety, Peptidomimetics, Pharmaceutical & Food Microbiology, Regulatory Affairs, cGMP, HACCP, ISO 13485. IQ OQ PQ, Microfluidics, Scientific Publishing Editor
In terms of fermentation kinetics and consumption of sugar and nitrogen sources, there were no significant differences observed between different commercial yeast strains. However, wild yeast strains isolated from various fruits showed diverse characteristics such as tolerance to alcohol and osmotic pressure, capability of utilizing maltose, and starch hydrolysis. The wild yeast strains were classified into different species, with Pichia anomala being the most prevalent. In addition, the fermentation test conducted on yeast isolated from bamboo plant rhizosphere showed improvements in temperature, cell number, and alcohol percentage, indicating their potential for fermentation in apple juice substrate.
Another difference between wild and commercial yeast in bread making is the flavor of the crust and the crumb. Wild yeast bread has a more complex and sour flavor, due to the presence of lactic and acetic acids produced by the bacteria in the sourdough starter. These acids also create a darker and thicker crust, with a more caramelized and crunchy texture. Commercial yeast bread has a more simple and sweet flavor, due to the absence of acids and the use of sugar or honey to feed the yeast. The crust is usually lighter and thinner, with a softer and chewier texture.
A final difference between wild and commercial yeast in bread making is the nutrition of the bread. Wild yeast bread is generally more nutritious than commercial yeast bread, for several reasons. First, the sourdough starter contains more enzymes and minerals than commercial yeast, which can enhance the digestion and absorption of the bread. Second, the acids in the sourdough starter lower the pH of the bread, which can inhibit the growth of mold and bacteria, and increase the shelf life of the bread. Third, the acids in the sourdough starter also reduce the glycemic index of the bread, which can help regulate blood sugar levels and prevent spikes and crashes. Commercial yeast bread, on the other hand, has less enzymes and minerals, higher pH, shorter shelf life, and higher glycemic index than wild yeast bread.
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JACS Rao
32 Years of Medicinal Plants Community Development Leadership | Expert in Sustainable Agriculture & Rural Empowerment
For centuries, wild yeast has been a staple in traditional baking, deeply rooted in regional practices. In contrast, commercial yeast represents a modern convenience, enabling mass production and consistent results. Consider the story of a small artisan bakery preserving the time-honored tradition of using wild yeast. By cultivating a sourdough starter passed down through generations, this bakery not only produces exceptional bread but also becomes a custodian of a unique cultural heritage. The nuanced flavors and textures tell a tale of patience, craftsmanship, and a connection to the past. The uniformity & speed achieved with commercial yeast allow for widespread accessibility, meeting the needs of a diverse and dynamic consumer base
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Rodolfo "Rudy" Ham-Zhu
Biotech & Foodtech Leader | 3x ex-Fortune 500 companies | Tech Entrepreneur & Consultant
From yeast expert's website they posted: "Before purified yeast, brewing was an unpredictable process that often resulted in undrinkable beer. It was difficult to work with the yeast, which had its own life, and every batch of beer was different." Although beer is not wine, the principle is applicable to bread as well. For example, I used to work at the largest wine facility in the world and a master winemaker told me that the yeast strains was the company's "jewel".
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Helen Gibbs
Director and Dietitian at Diet Consulting
Although this article talks about taste being different with wild yeasts, it is important to understand that wild yeasts can have a negative impact on taste in breads and other foods.