Thursday, August 27, 2020

Ancient Egyptian Bread

 

From Sapiens:

This spring, as people around the world sheltered at home to avoid spreading or catching the coronavirus, many home cooks cultivated their baking hobby or learned to make sourdough. Some housebound archaeologists took the trend to the next level by replicating baking methods from Roman Pompeii or Neolithic Turkey.

Blackley, for example, is collaborating with archaeologist Serena Love of Australia-based Everick Heritage consultancy to bake bread using what they believe is 4,000-year-old yeast and ancient techniques in his backyard in California. In March, he successfully baked a loaf in an earthen pit, similar to the way the Egyptians baked in the time of the pyramids. The bread was as dense as cake, with a rich, sour aroma and a comforting sweetness akin to brown sugar. “It’s magic,” Love says, “because he’s actually brought the past alive.” (Read more.)
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