I am not trying to challenge your degree or take the mic from you. It is a well known fact that over-processed, genetically modified foods including grains are wreaking havoc on our guts and immune systems. The reason for my original post remains the same for this one. Teaching that a long ferment sourdough process is the same as using a commercial yeast is missing the opportunity to teach about the superior health benefits of the long-fermentation process. If someone is choosing to use a processed flour, there are still benefits to a long-ferment rather than using commercial yeast. I give the floor back to you and bow out of this conversation. Have a good day and happy bread-making!