HORTICULTURE

Detailed explanation-1: -The first sourdough had to have been made with unscorched grain. The microscopic yeast plant that made the bread rise was Saccharomyces cerevisiae, which is still with us–in fact it’s the same yeast that also makes beer and wine ferment.

Detailed explanation-2: -What Bread Tasted Like 4, 000 Years Ago. Around 2000 B.C., a baker in the ancient Egyptian city of Thebes captured yeast from the air and kneaded it into a triangle of dough. Once baked, the bread was buried in a dedication ceremony beneath the temple of Pharaoh Mentuhotep II on the west bank of the Nile.

Detailed explanation-3: -It started in Egypt Researchers speculate that a mixture of flour meal and water was left longer than usual on a warm day and the yeasts that occur in natural contaminants of the flour caused it to ferment before baking. Bread was the most important part of the ancient Egyptian diet.

Detailed explanation-4: -The earliest known records of yeast being used for more traditional uses such as baking bread comes from Ancient Egypt in 1300–1500 BCE2 and China in 500–300 BC3. While yeast’s use in beer brewing and wine making has been observed in Sumeria, Babylonia, and present-day Georgia as far back as around 6000 BCE4.

Detailed explanation-5: -The yeast microbes had been asleep for more than 5, 000 years, buried deep in the pores of Egyptian ceramics, by the time Seamus Blackley came along and used them to bake a loaf of bread.