Commercial yeast isn’t the villain

Not any worst than commercial flour bought at the store. Here is why:

Sourdough will always be my first love. There’s something magical about cultivating a wild culture of yeast and bacteria — it gives bread a complex, nuanced flavor, makes it easier to digest, and even supports gut health thanks to the long fermentation process. But let’s be honest for a second: commercial yeast isn’t “bad.”

That little packet of yeast you buy at the store? Iit’s Saccharomyces cerevisiae, the same species of wild yeast often found in most sourdough starters. The difference is that it’s been isolated and cultivated for consistency and speed, not a random strain pulled from nature. That predictability makes it ideal for home bakers who want reliable results in a fraction of the time — especially when life doesn’t allow for a 12–24 hour bulk fermentation.

People often dismiss commercial yeast as “fake” or “unnatural,” yet they have no problem using commercially milled flour, which is stripped of nutrients, sometimes bleached, and engineered for uniformity. If we’re going to scrutinize ingredients, let’s do it across the board — and recognize that both methods have a place.

The truth is, there’s space in the kitchen for both. Sourdough offers a depth of flavor and nutritional benefits that are hard to beat. But commercial yeast also allows you to make wholesome, preservative-free bread at home, using ingredients you can spell and trust, without sacrificing quality.

In fact, embracing both methods gives you flexibility: sourdough for when you have time and want the most health benefits, and yeast-based bread when you need something fresh on the table quickly.

At the end of the day, it’s not about “wild versus fake,” but about understanding your ingredients and choosing the method that fits your schedule, taste, and lifestyle. Bread is meant to be enjoyed — however you get it on your table, it’s still a little slice of yum.

Find my recipes using commercial yeast here:

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