As a food microbiologist, I feel like I could excite some child by saying "it GROWS!", but I'll have hard time explaining the joy and happiness of "IT grows!", so to speak :D

I'll have to get into a lot of details on why this particular strain is so revolutionary, what was it worth to extract one, and how happy I am that it all works just as planned (which it often doesn't, since we're working on the barely explored territory).

Those strains are about to change the way we make goddamn bread, and yet communicating the importance of it is surprisingly hard, because it operates characteristics people don't pay close attention to, which they absolutely goddamn should.