It’s a miracle, considering the process of making bread is well hidden if you are coming from the stone ages: why, yeast!, something microscopic and at the time we don’t even have a microscope to identify our ancestor’s ingredients on what they put in their food. Amazing to even conceive, how many trials and errors to finally get it right, giving not all species of yeast are all helpful in raising bread (many of them cause diseases). This must be one of our 7th wonders in culinary discoveries. Without the discovery of making bread (might as well be just as important as mankind discovering how to make fire), we probably wouldn’t have our civilization as well as the way of our life today! Here is a toast to whoever discovers the secret on how to make bread.

Well, this is probably the only time in cooking we would deal with something we can’t see with our eyes. Giving the yeast the proper environment to raise your bread while at the same time eating away your dough. This is where one of the natures symbiotic relationship between human and the micro at work that we can taste. It is almost a win-win, feeding both worlds by sharing with the yeast. Of course, after the yeasts are done with the dough, you get less of it but, hey can’t argue about the texture they made after baking the dough to become bread.

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