Our Yeasting is Intransitive.

All our breads
are built
yeast-facing.

Sorry to bother you with some more grammar. We can’t help it because we like to be precise.

You might vaguely remember from school lessons, verbs are classified as transitive and intransitive. Verbs that act upon another object are transitive. Verbs that are acted out by a subject upon oneself are intransitive.

Normal breads in the market use external dry yeast to raise the dough. This makes the bread bitter. To compensate for this, sugar is added. Since the dry yeast cannot be trusted to perform its job well, to make sure the bread is soft, some milk is added. Since milk and sugar can make a bread quickly attract fungus, some preservatives are added. Since… well, you get the point. All of these measures become necessary due to the first action – of transitively using external, dry yeast on the dough.

Instead, we simply rely on nature. The leavening of our bread is done by naturally occurring yeast by the fermentation of the dough – just like how bread was made for centuries before the discovery of yeast and advent of modern, industrial bread. That is, our yeasting is not an externally imposed action but a self-initiated process of the dough through its fermentation. It is not raised (transitive) but rises (intransitive) by itself. We simply hand-mix the dough and patiently wait for the yeast to waft through the air (a passive action that we call “facing the yeast”), and find a willing host with the right temperature in our dough.

What’s magical is that, such natural yeast is not bitter and remains invisible as a catalyst. Therefore, we need not keep adding one mistake err… ingredient after another as compensations.