Die Bakterien stammen aus Objekten des Peabody Museum of Archaeology & Ethnology, die damals tatsächlich zur Brauerei und zum Backen eingesetzt wurden, um die Authentizität der Hefe zu garantieren. Nachdem sie sichergestellt hatten, dass die Bakterienproben ausreichend Spuren der antiken Bakterien enthielten, lies Blackley eine der Proben mitgehen, machte daraus ordentlich Teig und machte daraus antikes Ägypternomnom.
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… […]
We sampled beer- and bread-making objects which had actually been in regular use in the Old Kingdom. […] I was naughty and kept one… 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.
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. […] 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. […]
The scoring is the 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! […]
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.
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