Contents of an average factory made bread:
flour, water, yeast, salt, lard, sugar, malt flour, vegetable oil (rape, palm, etc.) fermented flour, sourness regulating additives (lactic acid, vinegar, glucono delta-lactone), emulsifiers (various fatty acid chunks, and their esterified molecules), flour treatment additive (eg. ascorbic acid, probably as preservative).

Contents of this home baked bread of mine:
flour, potato, water, salt.

There is "fermented flour" in the form of sourdough, but it is just more flour and water. And time. Resulting in a rich digestive bacteria and yeast mix culture.
Despite some of the weird names (especially the fatty acid stuff which I did not specified above) most of the stuff found in the factory made bread we consume anyway in some form, but the fats (especially the vegetable oil and the fatty acid stuff), the sugar, the acids, the emulsifiers, even the vitamin c, are all unnecessary, and I don't know what shortcuts they mean, and why would they be more cost effective.
I mean the fermented flour in itself should contain the yeast, and the acids (the byproducts of the digestion of the bacteria and the yeast) for example, does it really cost less to use this constellation of additives?
Or is it something in the baking process? Liek make a dough in some way that it won't stick to everything than add shit that only needed during the baking process, just right before? Or I dunno.