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Thread: Bread from ancient Egyptian yeast

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    Bread from ancient Egyptian yeast



    It looks really good and is being described as light and airy. :)

    https://www.archaeology.org/news/788...pt-yeast-bread

    BOSTON, MASSACHUSSETTS—According to a BBC report, an avocational egyptologist and baking enthusiast has succesfully baked a loaf of bread using yeast from ancient Egyptian ceramics. Seamus Blackley and his collaborators, archaeologist Serena Love and microbiologist Richard Bowman, managed to non-invasively extract dormant yeast from the pores of Egyptian beer-and bread-making vessels held in the collections of the Museum of Fine Arts, Boston and Harvard University's Peabody Museum. Next steps involved identifying the strains of yeast and feeding them nutrients in order to revive them. Finally, using water and ancient grains he had milled himself from barley and einkorn, Blackley was able to cultivate a starter and bake a bread he believes may be close to that enjoyed by ancient Egyptians over 5,000 years ago."





    Non si fa il proprio dovere perchè qualcuno ci dica grazie, lo si fa per principio, per se stessi, per la propria dignità. Oriana Fallaci

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    That looks like a nice hearty bread that you can get at a Greek/Italian or French bakery!

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    Very interesting stuff.

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    It looks even crustier than what I can find, which is good. I'd buy it in a heartbeat.

    True story...I had a bit of a meltdown on our trip over to America. They served me a sandwich made with American white bread. I think it was ham and cheese...AMERICAN cheese! I said where is Babbo bringing us that they can't even make bread! :)





    For my new classmates, it wasn't soggy and disgusting enough...they made their mothers cut the crusts off entirely.

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    my husbands favorite brand is the one pictured.... I can't hardly eat it

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    I'll only eat packaged "American" bread if it's toasted and then you put mayo, bacon, lettuce and tomato on it. :) I was an instant aficionado when I tasted that! Well, maybe butter and some jam if pressed, although I still like butter and jam on toasted Italian or French bread better.

    So much of life is about habit, I suppose. To me, the crust is the best part of the bread. My idea of a perfect picnic lunch would be a really crusty baguette, maybe brie, some fruit, and white wine, or maybe sliced cured meats like copa, some parmigiano and peaches with wine.

    Terrible how much I love good bread. I could live on it.

    I really like Irish soda bread too, and adore cinnamon raisin bread. I can't get into rye or pumpernickel bread, however. Early conditioning again, I suppose.

    We like our pasta chewy too, the proverbial "al dente" or "to the tooth". I don't expect much in the way of tomato sauces at most American restaurants, but there's no excuse for over cooking the pasta. I always make sure to say I want it al dente, and if it comes out too soft and floppy I send it back. I figure I warned them. It's not rocket science: follow the directions on the box and set a damn timer.

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    I love soft American bread but then again I prefer soft foods over "hard" foods. Covering a slice with baked beans and mustard is always a pleasure especially with a can of coke lol.

    I would probably end up pouring butter all over harder breads like the Egyptian bread. I cant eat it like that
    mmmmmmmmm dooouuughhhnuuuutz

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    1 members found this post helpful.
    Quote Originally Posted by davef View Post
    I love soft American bread but then again I prefer soft foods over "hard" foods. Covering a slice with baked beans and mustard is always a pleasure especially with a can of coke lol.

    I would probably end up pouring butter all over harder breads like the Egyptian bread. I cant eat it like that
    Could it be that the Ancient Egyptians had teeth stronger than ... ? :)

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    Quote Originally Posted by Salento View Post
    Could it be that the Ancient Egyptians had teeth stronger than ... ? :)
    Every time I eat bread that isn't soft as a cloud i find myself fighting to rip a piece off and chewing it is a chore. I usually end up smothering whatever I eat with condiments to not only add flavor but to soften it up as well. I can't eat a thick steak without adding ketchup or some other sauce bc without that it would be torture. And i would eat soda bread only when it's fresh otherwise I would toss it in the garbage. Soda bread is painful to eat when it isn't fresh in spite of the raisins.
    Last edited by davef; 12-08-19 at 08:25.

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    Quote Originally Posted by Barbarasleet View Post
    who said that? there are some afrocentrist historians that say that greece got a lot of their knoledge from AFRICA even though there is proof that keeps contradicting them.
    Who are you to talk down on the Egyptians? They have influenced many and their contributions are numerous and off the charts.

    Ok i fold. The Indo Europeans built the pyramids. Happy now?

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    Quote Originally Posted by davef View Post
    Who are you to talk down on the Egyptians? They have influenced many and their contributions are numerous and off the charts.
    Ok i fold. The Indo Europeans built the pyramids. Happy now?
    We should all respect the Ancient Egyptians, not just for their Great Accomplishments, but especially for “The Curse of the Pharaohs” (disrespect at one's own peril, Anubis is watching ...)

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    Bread from ancient Egyptian yeast

    Your right when you say that it sad to think how many important items lay undiscovered At least now they are making a slightly conscious effort to correct that

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    Quote Originally Posted by Angela View Post
    I'll only eat packaged "American" bread if it's toasted and then you put mayo, bacon, lettuce and tomato on it. :) I was an instant aficionado when I tasted that! Well, maybe butter and some jam if pressed, although I still like butter and jam on toasted Italian or French bread better.

    So much of life is about habit, I suppose. To me, the crust is the best part of the bread. My idea of a perfect picnic lunch would be a really crusty baguette, maybe brie, some fruit, and white wine, or maybe sliced cured meats like copa, some parmigiano and peaches with wine.

    Terrible how much I love good bread. I could live on it.

    I really like Irish soda bread too, and adore cinnamon raisin bread. I can't get into rye or pumpernickel bread, however. Early conditioning again, I suppose.

    We like our pasta chewy too, the proverbial "al dente" or "to the tooth". I don't expect much in the way of tomato sauces at most American restaurants, but there's no excuse for over cooking the pasta. I always make sure to say I want it al dente, and if it comes out too soft and floppy I send it back. I figure I warned them. It's not rocket science: follow the directions on the box and set a damn timer.
    You have to mention a good crusty sourdough . . . while I know the original recipe goes back thousands of years, the current variety seems like an American (or Californian) invention to me.

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    Quote Originally Posted by [email protected] View Post
    You have to mention a good crusty sourdough . . . while I know the original recipe goes back thousands of years, the current variety seems like an American (or Californian) invention to me.
    You're right. That was a deplorable omission. :)

    First time I had this was in California, although I don't know if it originated there; outrageously good. I was in Newport, Rhode Island recently, one of my favorite places, and they were selling it everywhere.

    Sourdough round filled with New England clam chowder:



    I bought this cinnamon raisin bread yesterday at the bakery. I freeze it and take out a piece or two for breakfast sometimes.


    Obviously not yeasted, but my ode to bread would not be complete without a mention of cornbread. Usually, when I find it at a bakery, it's sweet; it's good, but very soft, and I would only eat it at breakfast.


    Having eaten the unsweetened version in the south I'm now a convert. :)



    My Gosh, how did I forget bialys and bagels???? When I first moved to New York I only ate the bialys. I thought the bagels were too doughy and undercooked. I slowly grew to like them too, and not just with a shmeer of butter or cream cheese. :) If they look too thick and pale I just have bialy instead.







    It's my considered opinion that with every mile you take outside of New York City the quality of the pizza (American pizza, of course) and bagels deteriorates. :)

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    Homemade cornbread and black bean soup, one of my favorite winter meals. And by the way, having actual bits of corn in the cornbread is an abomination.

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    Bread from ancient Egyptian yeast

    It seems like most of the Greeks were influenced by earlier Chinese thinkers in physics and philosophy from what Ive read, and then the Greeks surpassed them later on. This question depends on time periods and other factors, but I am voting Greece too.

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    Bread from ancient Egyptian yeast

    In effect, the Hittites bring us back to the Ancient Greeks though, geographically and with the same religious origins from Sumaraia.All roads regarding Ancient Egypt lead to either Rome or Greece.It always seemed odd that the Egyptians never seemed to have made a left turn when they got to the shores of the Mediterranean. Modern day Libya was within their empire, and I cannot help feel that ALL we know about the Ancient Egyptian empire comes from just 2 sources, who actually worked together in later years.The Greeks certainly learned much from Sumaria, and copied much of what they saw, then the Romans seem to have copied the Ancient Greeks in many things, such as the buildings and architecture, the images of gods and even down to soldiers in red tunics, like the Spartans.The final problem about these alleged battles that took place between the Egyptians and the Hittites is the desert. A hostile environment, difficult to travel through even today, and even if you followed the coast, its still ALL sun and Sand. But with full battle gear and chariots.. ??

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