On the other hand, it seems like Adam is looking at breadmaking that uses a sourdough starter, and that does have both yeasts and bacteria in it. (And breadmaking that uses it is correspondingly more error-prone and in need of adjustment on the fly than most baking that just uses commercial yeast, though some of what makes it more error-prone isn’t directly a consequence of the more complicated leavener.)
Indeed. It’s right in the name: “saccharomyces” = “sugar fungus”.
On the other hand, it seems like Adam is looking at breadmaking that uses a sourdough starter, and that does have both yeasts and bacteria in it. (And breadmaking that uses it is correspondingly more error-prone and in need of adjustment on the fly than most baking that just uses commercial yeast, though some of what makes it more error-prone isn’t directly a consequence of the more complicated leavener.)
Sure, but yeast itself is not a bacteria, is the point. But indeed, a sourdough starter contains both.
Agreed. I was going for “explain how he came to say the false thing”, not “explain why it’s actually true rather than false”.