Nah dude just read about the earliest versions of beer and bread and it all makes sense. The earliest version of beer was more like a fermented porridge of malted barley, and the earliest version of bread was like a rough corn bread. Over time people improved both products but it was slow going. The key is knowing that dough and wort will just naturally ferment on their own if left out in the air and that both of those things can be made way more simply than a modern bread made with white all purpose flour or wort made with malt syrup.