And we're hoping that, sort of, the enzyme piece of dough becomes the fuel pack for the leavened piece of dough, and when we put them together and add the final ingredients, we can create a bread that does evoke the full potential of flavor trapped in the grain.
我们希望， 面团中的酶， 能成为发酵面团中的能量包， 当我们混合面团并加入最后几样原料时， 我们能制造出一种， 能够充分释放谷物香气的面包。