No, I just meant to say sourdough fermentation is slower than a quick rise enabled by commercial yeast. Though I do ferment rye breads longer than wheat, and with a rye bread, you would also usually sour more of the bread, like up to 50% of total flour amount.

That said, I think they cultivate newer rye varieties to be less rich with enzymes. I presume that is to meet the requirements of industrial baking.