The idea of this publication was born to me a long time ago. And, unfortunately, it is solely due to the observation of people with a "snobbish" attitude towards products.
Several years ago, thank God, that in the network, and not in real life, I had a chance to communicate with a person who intensely ridiculed the “Russian attachment to bread ", while he tried in every possible way to humiliate and pin up those who did not just eat bread, but used it "wrong".
He considered all bread wrong, in the recipe of which yeast was officially listed and was an adherent teachings (common on the Internet and not only) that yeast is an evil evil, invented to exterminate nation.
The comrade glorified Mr. Sterligov's pastries and argued with might and main that a loaf of "correct", yeast-free bread could not cost less than 500-700 rubles.
It was funny, especially when he denied the obvious - there is no rich bread without yeast. Of course, yeast-free varieties and types of bread products exist. However, they are all "unleavened" - lavash, for example, or flat cakes.
But if the dough "ferments", then yeast is necessary in it. Yes, not industrial, but the so-called "wild".
With wild yeast, everything is very difficult. Because in everyday life, the "primordially primordial" bakers call all yeast so that it is not industrial release, and in the industry the term "wild" was introduced by Emil Christian Hansen, a Danish botanist, chemist and microbiologist. He worked as a fermentation physiologist at Carlsberg and was the author of many of the yeast discoveries.
So, Hansen called "wild" yeast those species that get into the product "by accident", and which should not be.
Baker's yeast is specially cultivated in order to keep "wild" in production as little as possible. Wild crops affect the quality of products, inhibit normal fermentation. In bakery, these are the cultures of Candida, Torulopsis, Pichia. Do you like the names? Especially candida, medical terms and diagnoses come to mind right away, right?
Well, okay, back to our rams, or rather, bread
In yeast-free bread, in any case, sourdough is present. And in that leaven - yeast that got into it from flour, from the surface of objects, and so on.
And it is not the cultured yeast S. cereviseae (bakery) or S.minor - sourdough, but those that start the fermentation process ‘incorrectly’, most often from the genus Candida - C. krusei, C. mycoderma and C. utilis. C. krusei, for example, ferments only glucose, C. mycoderma does not ferment anything at all, C.utilis, although it participates in the fermentation process, is “wrong”.
Rye starter cultures of spontaneous fermentation with them have a bitter taste and not too pleasant smell. In the bakery industry, all these species are generally considered pests ...
And they are present in the so-called "yeast-free" sourdough bread. The same one, for which at least 200 rubles (modestly) for a roll and above. Because the yeast-free starter remains only as long as it is in a sterile environment. They took her out in the laboratory - she is yeast-free. As soon as something was added to it, spores of "wild" yeast got into it. Therefore, "yeast-free" is always in question ...