Ancient Egyptian Bakery Update (short). Thrills! Chills! Holes filled with Embers! 
I now have TWO holes filled with embers, for parallel experiments. These are terra-cotta tagines, which are doubling as BDJ3 while we wait out the quarantine. They are filled with dough, made from Emmer, coriander, and the (hopefully) Ancient Egyptian bread culture...
If you’re wondering what this is about, google “Egyptian Yeast” or read this:
What we are doing here is approximating the pre-oven baking techniques of the Old Kingdom Egyptians- the ones who built the pyramids. They many not have used ovens, but they were VERY clever, and very good bakers. I’m trying to learn to be 1% as good as them...
The pots that the OK Egyptians used were called “bedja” (BDJ3 as they didn’t write vowels) and looked like this. The tajines I am using here are upside down and too thin. I’m waiting on potter resources blocked by the quarantine, and making due here... (image from @drserenalove)
...and because I am still waiting on correct pottery, I get scorch marks on the bread (which is conical!!!) because the lid should be on TOP, not bottom like on the tagines. I want to show this so everyone sees that *the world isn’t Instagram. We struggle, research, and change.*
That said, I am learning some pottery, and we have made a small, correct BDJ3, and here is how it works- it makes perfect little Old Kingdom bread!
My BDJ3 says “BDJ3” of course. Please stay tuned to learn more about this project. There are many threads about this in my timeline if you’re interested. I’ll repost a couple next. More soon. 👊❤️
