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Microorganisms like yeast species and Lactobacillus bacteria eat the carbohydrates in the flour, which causes fermentation. The bacteria create lactic acid, which, when it comes to sourdough, results in the ancient bread’s tangy taste. Build It Tune It Race It Break It Fix It Repeat Shirt Sourdough takes days to rise but has a more flavorful, complex taste than breads made with commercial yeast. Over time, people began cultivating one species of yeast commercially, Pallant said. That species — Saccharomyces cerevisiae — is so powerful that it can make bread dough rise in hours, compared to a traditional sourdough dough, which takes a couple days, he noted.

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