What are the differences between wild and commercial yeast in bread making?

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.

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.

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".

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

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.