Comment by teekert

Makes sense, the process is complex, the mixture of micro organisms is complex, and generates many complex molecules giving fermented foods a depth of flavor, a broadness and finesse. Especially when compared to bland, few-ingredients-taken-from-crude-oil "highly processed" foods.

I experience this with my sourdough bread, the smell of the sourdough and the bread vary and are subtle, deep and nice. The bread is dry and stale in a day though, so the bread is the family's favorite, but only when it's fresh. Although freezing it after it has been properly cooled is not half bad.