NY Times: Ancient Egyptian Yeast Is This Bread’s Secret Ingredient A self-professed “bread nerd” extracted yeast from 4,000-year-old artifacts to make a loaf of sourdough. “The aroma and flavor are incredible,” he said.

Culture, Media, General Food Media and News
1

https://www.nytimes.com/2019/08/08/science/egyptian-yeast-bread.html

07xp-bread-jumbo.jpg922×1024 333 KB

The yeast for this bread was extracted from an ancient Egyptian loaf that had been buried beneath a temple during the Middle Kingdom.Maximilian Blackley

Mr. Blackley also had a sample of actual bread from the Middle Kingdom, which came from the site of a mortuary temple for the pharaoh Mentuhotep II and is now at the Museum of Fine Arts. “There were three loaves there, as offerings, and the building was built on top of it,” Dr. Love said.

3 Likes
2

Fascinating! Would like to taste such bread, even ones with wild yeasts.

1 Like