Kompas.com – Making Sourdough bread may not be a strange thing in the world of bakery.
However, what happens if the yeast used to make Sourdough comes from the ancient Egyptian era?
This happened when a scientist and American video game designer, Seamus Blackley, made bread using yeast aged 4,500 years.
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Where did the ancient yeast come from?
The yeast used by Blackley was found in pottery stored in the Peabody Archeology & Ethnology Museum in Harvard.
The pottery was once used by ancient Egyptians to make beer and bread.
Blackley began his research with Dr. Serena Love, an ancient Egyptian expert, and Richard Bowman, a microbiologist, to study microorganisms in the ancient pottery.
In the middle of the research process, Blackley smuggled some samples for his personal experiments.
He then sterilized and cultivated the yeast until it succeeded in creating a dough that was ready to be used to make bread.
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Sourdough Illustration.
What materials are used?
To maintain the authenticity of taste, Blackley mixed ancient yeast with the same organic grains as consumed by the people of ancient Egypt.
In the process of making bread, he also added a little water and olive oil without filtering it.
Before baking, Blackley decorates the dough with hieroglyphic engraving which means “layer bread,” as a tribute to the origin of bread in Egypt.
After going through the roasting process, the dough he made perfectly expanded and issued a distinctive aroma.
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How is the bread?
When the bread comes out of the oven, Blackley feels a deep admiration.
He revealed that the aroma of the bread tastes sweeter and rich in taste.
“The crumbs are light and soft, especially for ancient wheat bread 100 percent. It feels extraordinary. I am emotional,” he wrote.
Although his experience is subjective because it is the result of his own experiment, Blackley believes that the bread he made is completely different from modern bread.
“Even if you are not a fan of bread, you can immediately feel the difference. This is very interesting, and I am very impressed because it works,” he concluded.
Through this experiment, Blackley not only succeeded in creating bread, but also revived part of the culinary history of the past.
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