Sourdough vs Yeast Bread: What's the Difference?

Sourdough uses wild yeast from a starter; regular bread uses commercial yeast. Here's the full comparison. **Sourdough:** - Leavening: Wild yeast + bacteria from a starter - Rise time: 8–24+ hours (slow fermentation) - Flavour: Complex, tangy, slightly acidic - Shelf life: 5–7 days (the acidity naturally preserves) - Digestibility: May be easier to digest — fermentation breaks down some gluten and phytic acid - Difficulty: Advanced — requires maintaining a starter **Commercial Yeast Bread:** - Leavening: Commercial yeast (active dry or instant) - Rise time: 1–3 hours (fast fermentation) - Flavour: Milder, yeasty - Shelf life: 2–3 days without preservatives - Digestibility: Standard - Difficulty: Beginner-friendly — predictable and reliable **Which is Better?** Neither — they're different tools. Sourdough for weekend baking when you want complex flavour. Commercial yeast for weeknight bread when you want reliable results in a few hours. **Baker Thomas's Take:** I use both. Sourdough for my Saturday bake, instant yeast for Tuesday dinner rolls. The best bread is the one you actually make.