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I’ve been working on a yeast (and prolly other stuff) sample that I got from (redacted source). It’s from scrapings of ancient Egyptian bread pots. Yes, yeasts can hibernate that long. Yes, I’m going to bake today using it, using Barley and Emmer, which the ancient Egyptians had. 
OK! Sorry if this is boring, but I’m trying to learn to bake bread that tastes like it did 4000 years ago. Here’s the earliest wheat I can readily get, Einkorn. I mill it into flour from the seeds, as you can see here. The yeast is still getting started so now is the time to mill
Here’s what milling looks like. In that machine are two stone discs that rotate opposite each other, which grind the seeds to powder. Fineness is controlled with the spacing of the discs. This is very close to how ancient people’s did it, while take a lot less time.
