Sga. Valbrun noticed it first: I had the tongue. Secondly a committee was formed in the Valley of the Lesser Vrennule. Thirdly, Sara Shtra came home with a baguette of A1 Grade French Bread, certified by the bread sommeliers of the Sorbonne and the Ecole Hypertechnique in Dujours. Was it a breakdancing yeast enzyme? A Beta-Gal assay to make the Rembrandts of breadsmiths jealous? If such incomprehensible ideas are deployed to starched and staunch public support, will the future of the nuclear toaster be ensured? Those Rembrandts and their associated Glutenwrights have been itching for some genetically engineered Saccharomyces cerevisiae: they want prehensile enzymes, or “prehenzymes”, as they (and hyperintelligent bread yeast) are seen to be the key to making transcendent bread: loaves of such sheer flavor that they cause arrest of all conscious processes. Of course, the Archvatriotists of Vemglen-Zarhyve believe that the only legally appropriate classification of such bread is as a munition, or as an atavistic toxin only to be (which means none at all) employed in religious rituals. Nobody takes them seriously. We look forward to transcendant bread in the next two years.
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