There are different strains of yeast going around that can have different flavors but, in general, you can start a yeast culture on your counter and get good br

There are different strains of yeast going around that can have different flavors but, in general, you can start a yeast culture on your counter and get good bread. You can tweak how you feed your starter (and build it up for use) to control how acidic the end product will be but you don't need to know much about it to just bake bread. This sounds like a marketing ploy or, possibly, something you would say if you were really into sourdough and had a discriminating palate. Source: worked in kitchens from 15 - early 20s, attended cooking school, been baking bread since I was a small child (including using sourdough which I fed as a chore to help my mother).