"Natural" yeast vs Commercial

[TWP]

This link is to a reader reply about an article on natural (non-commercial) yeasts.  It contains much useful information and a further link to Another good article on yeasts.

The reader reply has a paragraph about how commercial yeast is processed to remove "unwanted" bacteria and the consequences of that processing.

Dig in:

https://survivalblog.com/letter-re-yeasts-and-natural-leaven-for-teotwaki/

The link in the above reply:

How to Begin and Maintain a “Sour Dough”
https://thehopefulhome.blogspot.com/p/i-finally-had-privilege-of-viewing.html?m=1

[230gr]

Yield yeast is everywhere on fruits that have a frosty appearance on their skin, on fairly recently harvested wheat and bakery air if full of more or less tame yeast. Traditionally, bread was leavened with barm from beer making. If you do not want sourdough, you may have a problem with wild yeast as you almost always capture bacteria too.

Drying part of your risen loaf of non-sourdough dough would prevent this bacteria contamination. Yield yeasts are always a crap shoot as to how it will perform or taste. It could something good though.