Dude Makes Bread from 4,500 Year Old Yeast Sample

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Eric Lund
Aug 6, 2019 5:00 PM EDT

Amateur Gastroegyptologist Seamus Blackley came across what he very much hopes are isolated strains of yeast off a few 4,500 year old Egyptian pots and figured it would be a good idea to make some bread out of it. He even went as far to make the dough out of grain used around the time the yeast would have been active, since what we know as modern wheat didn't exist at the time. Anyway, he baked a loaf and was able to taste some (hopefully) authentic ancient bread.

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  • 01
    Superfood - Thread Seamus Blackley @SeamusBlackley Two weeks ago, with the help of Egyptologist @drserenalove and Microbiologist @rbowman1234, I went to Boston's MFA and @Harvard's @peabodymuseum to attempt collecting 4,500 year old yeast from Ancient Egyptian pottery. Today, I baked with some of it... ea ou
    via SeamusBlackley
  • 02
    Font - 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. We sampled beer- and bread-making objects which had actually been in regular use in the Old Kingdom
    via SeamusBlackley
  • 03
    Text - We took many samples and will continue to build our sample library over the next year or so. This is important as we need to learn which microorganisms are old and which are modern contaminants. Samples go to @rbowman1234 for rigorous analysis EXCEPT I was naughty and kept one... 0.21,11 8347 841 37.549 MA MEA
    via SeamusBlackley
  • 04
    Font - Using careful technique, UV sterilizers, autoclaved tools and containers, and sterilized, freshly milled Barley and Einkorn flour, I awoke and fed the sample organisms. Although this sample surely contains contaminants, it also likely contains actual ancient yeast strains. MFA 37 549
    via SeamusBlackley
  • 05
    Cuisine - Today, after a week of feeding and careful culling, the sample was bubbly and ready to try baking with. All the grains used here are ancient, organic and milled fresh: barley and Einkorn and Kamut. Modern wheat was invented long after these organisms went to sleep anto asnoD
    via SeamusBlackley
  • 06
    Food - Here is a large batch of starter, carefully made from the Old Kingdom sample, added to water and some unfiltered olive oil. The idea is to make a dough with identical ingredients to what the yeast ate 4,500 years ago. The aroma of this yeast is unlike anything I've experienced.
    via SeamusBlackley
  • 07
    Text - This crazy ancient dough fermented and rose beautifully. Here it is in the basket, just before being turned out to bake. The ancient Egyptians didn't bake like this- you'll see- but I need to get a feel for all this so I'm going conventional for now.
    via SeamusBlackley
  • 08
    Text - Hieroglyph representing the "T" sound (Gardiner X1) which is a loaf of bread. The aroma is AMAZING and NEW. It's much sweeter and more rich than the sourdough we are used to. It's a big difference. After this cools we will taste!
    via SeamusBlackley
  • 09
    Gluten - The crumb is light and airy, especially for a 100% ancient grain loaf. The aroma and flavor are incredible. I'm emotional. It's really different, and you can easily tell even if you're not a bread nerd. This is incredibly exciting, and I'm so amazed that it worked.
    via SeamusBlackley
  • 10
    Food
    via SeamusBlackley
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    Dish
    via SeamusBlackley
  • 12
    Cheezburger Image 9342064640
    via SeamusBlackley

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