First, sorry my english, please.
After I read almost every book about baking, and reading this site since for about 2 years, there is a question without answer to me:
If I understand correctly, the by products of yeast fermentation are CO2 and alcohol solely.
If we use starters mainly to give flavors and aromas to our bread, and those are produced by bacteria, could a soaker of about 2 or 3 days generate the same benefits of a livelong mantained sourdough starter?
I mean, arent the bacteria replicating in the same way and giving the same benefits in a flour-water mix, without all the problems involving generating and maintaining a sourdough culture?
A long time ago I saw a recipe with a 2 or 3 days soaker without much explanation, but cant find it right now.