This revelation is usually in the introduction or first chapter of any book covering sourdough specifically or fermentation generally. But yes pretty much correct. Acetic acid bacteria are also a factor.
Anyway though, the long fermentation probably does give some chance for the bacteria to develop but it's not the main flavoring factor on that time scale. It's just esters from the alcohol and enzyme byproducts and shit idk I'm not a chemist. You can pasteurize your flour before adding yeast to prove it though, it's an uncommon but known cooking school demo.
It either does or doesn't work for speed running a sourdough starter depending on what your goal is. If you want a workable starter to bake with it will be super fast, but the bread is indistinguishable from one baked from a poolish with commercial yeast. Which is basically what you're doing. If you want any of the flavor or texture indicators of sourdough they wont be there in that time frame though, since you won't have enough bacteria.
Over time it will drift towards standard starters and after weeks or months will be indistinguishable from them.
I mean you purported to add to the knowledge base of a domain older than written language without doing the absolute minimum engagement with the earned knowledge of that domain. Who is really lacking humility here lol.
But even regardless of that, lapetitjort was sharing something that they realized themselves. No need to be a dismissive ass, even if it concerns the use of commercial dry yeast that is somehow older than written language.
Anyway though, the long fermentation probably does give some chance for the bacteria to develop but it's not the main flavoring factor on that time scale. It's just esters from the alcohol and enzyme byproducts and shit idk I'm not a chemist. You can pasteurize your flour before adding yeast to prove it though, it's an uncommon but known cooking school demo.
It either does or doesn't work for speed running a sourdough starter depending on what your goal is. If you want a workable starter to bake with it will be super fast, but the bread is indistinguishable from one baked from a poolish with commercial yeast. Which is basically what you're doing. If you want any of the flavor or texture indicators of sourdough they wont be there in that time frame though, since you won't have enough bacteria.
Over time it will drift towards standard starters and after weeks or months will be indistinguishable from them.