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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