Sourdough bread and bread made with active yeast differ primarily in the leavening agents used and the fermentation process involved.
Leavening agents:
- Sourdough bread: Sourdough bread is made using a sourdough starter, which is a mixture of flour and water that naturally ferments over time. It contains wild yeast and lactobacilli bacteria naturally present in the environment. These microorganisms provide the leavening and flavor for the bread.
- Bread made with active yeast: This type of bread is leavened using commercial yeast, often referred to as active yeast or baker's yeast. It is a cultivated strain of yeast that has been selected for its ability to quickly ferment dough and produce carbon dioxide gas.
Fermentation process:
- Sourdough bread: Sourdough fermentation is a slow process that involves a symbiotic relationship between yeast and lactobacilli bacteria. The wild yeast in the sourdough starter consumes the sugars in the dough, producing carbon dioxide gas and alcohol. The lactobacilli bacteria produce lactic acid, which gives sourdough bread its distinct tangy flavor and helps to break down gluten, making it easier to digest.
- Bread made with active yeast: With active yeast, the fermentation process is faster. Yeast consumes the sugars in the dough, converting them into carbon dioxide gas and ethanol. The dough rises relatively quickly due to the rapid production of gas by the yeast.
If you don't use a sourdough starter but add active yeast and let the dough rise overnight, you will still get a bread that rises and has a relatively soft and fluffy texture. However, there will be differences in flavor and texture compared to sourdough bread. Here are a few notable points:
Flavor: Sourdough bread has a distinct tangy flavor resulting from the lactic acid produced during the fermentation process. Bread made with active yeast will lack this tanginess and may have a milder flavor.
Texture: Sourdough bread often has a chewier texture due to the fermentation byproducts and the breakdown of gluten by lactobacilli. Bread made with active yeast tends to have a softer and lighter texture.
Digestibility: Sourdough bread is typically more easily digestible for some individuals because the longer fermentation process helps to break down gluten and other complex components in the dough. This may not be the case with bread made solely with active yeast.
In summary, using a sourdough starter and relying on natural fermentation provides a unique flavor, texture, and potential health benefits. While bread made with active yeast can still be delicious and enjoyable, it won't have the distinctive characteristics of sourdough bread.