I called bull on natural yeast starters for 2 years, then one humid July proved me wrong

I've been baking bread since 2019, mostly with commercial yeast because my grandma swore wild yeast was a gimmick. She said people just say it tastes better because they spent 3 weeks feeding flour and water. Last July, my fridge broke on a Tuesday and my dough order got delayed. I had a bag of rye flour and a jar of tap water sitting out in 87 degree heat. On a whim, I mixed them, covered with a dish towel, and checked it Friday. The smell was like sour apples and grass, not rot. I fed it twice a day for 6 days and baked a loaf Saturday night. That crumb was so open and the crust cracked like glass. My grandma tasted it and went quiet for a full minute. She finally said "okay, that's different." I still use commercial yeast for quick weekday loaves, but now I keep a backup starter in the fridge. Has anyone else been forced into wild yeast by bad luck, or was I the only stubborn one?

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