Hi there! Many commercially made sourdough breads may contain added yeast (to help with rise, as traditional sourdoughs are notoriously slow risers) as well as added flavor, such as vinegar (which is used as both a preservative as well as a flavor enhancer to make that loaf taste even more sour). Are they inferior? Not necessarily. If you are loving the flavor, texture and timing of your naturally fermented breads, stick with it! 

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