The salt was never technically alive, though
meditations while cooking
Yeast is among the rare ingredients that are still living as we work with them; bakers lure yeast out of dormancy with barely-warm water and feed it sugar so that it will leaven the recently-living ingredients like flour.
death + stuff funds a scholarship for coaching; learn more
I’m not a baker or a scientist so this process you described here fascinates me. But - I am a poet so the first thing I thought when I read it was “I think sugar gets a bad rap sometimes- this lil fact is it’s redemption …”