The title suggest research into “what ancient bread tasted like.” Other than tangential theories about using a spice (roasted coriander) and various animal fats to prevent sticking to the clay pot, I’m really no closer to knowing what ancient bread ‘tasted like’. I’m sure that the ancient yeast didn’t really do much for the bread’s flavor as it’s only a leavening agent.
Sourdough starter definitely adds its own flavor to the bread as well as acting as a leavening agent. That’s why modern bakers use it. That opening sentence about capturing yeast from the air and turning it into bread just shows that the author was clueless about baking bread.