Scientist Bakes Sourdough from 4,500-Year-Old Yeast

This physicist may have found his natural calling—extreme breadmaking.

“Using a nondestructive process and careful sterile technique, we believe we can actually capture dormant yeasts and bacteria from inside the ceramic pores of ancient pots,” Blackley said in a Twitter thread.

Even though Blackley had to resort to modern technology in order to bake the bread, the ingredients were kept as closely as possible to what would have been used in ancient Egypt.

In the end, Blackley stated that he was “emotional” over the phenomenal quality of the bread. “This is incredibly exciting, and I’m so amazed that it worked.”

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