Processed

Kazachstania exigua

A tier

Kazachstania exigua (historically linked to names such as Saccharomyces exiguus in older literature) appears in sourdough and specialty ferments. Like other non-conventional bakery yeasts, it thrives in acidic, long-fermented doughs and is part of the biodiversity that makes house starters unique. It is rarely sold pure to consumers; it rides along in maintained starters. Treat it as a sourdough ecosystem member rather than a brioche instant-yeast swap. Good culture performance shows steady gas and pleasant acidity over many feedings.