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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.
Read 37 tweets
#FlourReport A bunch of people have asked to see how we make the simple bread I’m always showing. It uses yeast collected out in nature, and small batch stone ground grains. My idea was to taste the bread we read about in ancient texts. Here’s how I do it:
The total ingredients are: 150g naturally collected yeast, 250g water, 25-30g olive oil, and 10g salt. Here you see the oil and water, with the bubbly natural yeast and bacteria on the left.
Adding the flour to the water, oil, and yeast. Raising the yeast is not unlike having a pet, and we can talk about it later. The swirly metal thing is for mixing this stage.
Read 14 tweets

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