Sourdough bread comes from natural yeast spores in the air and on flours. Wild variety yeast produces wild sour flavor, not something you want in all your baked goods. Baker’s yeast is the solution, delivering a perfect crumb and consistent mild, almost unnoticeable flavor. It works by fermenting sugars present in the meal and releasing gas bubbles which lift and lighten the dough. As it bakes, the spongy-ness of holes remain resulting in an airy loaf, ready to slice.