Where I live in the Midwestern United States, leavened bread appears to enjoy far more popularity than unleavened bread types. This and other experiences/observations have created in me the impression that this is also the case in if not the entire world, then certainly large swathes of it.
It would also seem that leavened bread comes with disadvantages compared to unleavened. In particular it seems less efficient from the standpoints of making (extra steps), and both transporting/eating (larger volume per calorie). Thus the question. Thanks for any light you can shine on this small mystery.
Well, it tastes much better and is easier to chew, and most settled, agricultural cultures are not as concerned with packing lots of calories in a small package if they can improve taste and digestibility. And sourdough is not too hard if you know what you're doing, it's just preserving the culture from one batch to the next. Food in culture is about preserving traditions, not simply about efficiency. But I guess it is also a very European food, I don't think you see a lot of leavened bread in other cultures, correct me if I'm wrong.