Day 10: Mar. 6

Yeast

- from Kendall Vanderslice’s By Bread Alone and Rev. Chris Shorow

“Fermenting dough requires a balance of time and temperature. If the dough ferments in too warm an environment, yeast quickly consumes all the sugar in the dough. At best, the resulting bread will be bland; at worst the yeast will die early, causing the loaf to fall. With a long, cool fermentation, however, the dough acquires a robust and nuanced flavor.

Commercial yeast is available in three different forms: instant yeast, active dry yeast, and fresh yeast. Each of these forms contains the same strain, stabilized through different techniques. Once measured and mixed into the dough, these yeasts behave in much the same way.

Not all dough is leavened with commercial yeast, though. These domesticated strains were not available for purchase until the mid-twentieth century. Prior to this, most breads were leavened using the dregs left over after brewing beer or using cultures of wild yeast—both methods relying on a community of microbes that bring out a more complex taste than the single strain found in the commercial packet. As yeast brings life to dough, I’m reminded of God’s promise of resurrection.”

I, too, am reminded of resurrection. The transformation that takes place in us as we are given new life through God’s love in Jesus Christ. But our transformation in faith should not be like the dough in a warm environment, consuming all the sugar and dying early. Let it be the yeast that brings more flavor to the world—more complex and robust. A faith that is able to makes God’s love grow in our souls until we have been infused with the flavor of love.