Seamus Blackley erklärt in einem sehr interessanten Thread, wie es ihm möglich war, mit Hilfe von Ägyptologen und Microbiologen Hefereste aus 4500 Jahre alten Tontöpfen zu extrahieren und zum Backen von Brot zu verwenden.

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… pic.twitter.com/143aKe6M3b

— Seamus Blackley (@SeamusBlackley) 5. August 2019

Mit einer Methode, die die alten Töpfe nicht beschädigte, wurden sowohl aus Brau- als auch aus Backgefäßen intakte Hefebakterien aus den Poren der Jahrtausende alten Keramik entzogen und zu neuem Leben erweckt.

Using a nondestructive process and careful sterile technique, we believe we can actually capture dormant yeasts and bacteria from inside the ceramic pores of ancient pots. We sampled beer- and bread-making objects which had actually been in regular use in the Old Kingdom. pic.twitter.com/9FahMRjJBU

— Seamus Blackley (@SeamusBlackley) 5. August 2019

Es wurden mehrere Samples entnommen, die im Labor tetestet und gesammelt werden.

We took many samples and will continue to build our sample library over the next year or so. This is important as we need to learn which microorganisms are old and which are modern contaminants. Samples go to @rbowman1234 for rigorous analysis EXCEPT I was naughty and kept one… pic.twitter.com/cAIGmGcIJO

— Seamus Blackley (@SeamusBlackley) 5. August 2019

Die Organismen wurden vorsichtig bearbeitet und mit frischem Gersten- und Einkornmehl gefüttert, auch wenn dieser Vorgang nicht vollständig steril abläuft, wird sichergestellt, dass die alten Hefekulturen dadurch wieder erwachen.

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. pic.twitter.com/hJQ8M2U2yS

— Seamus Blackley (@SeamusBlackley) 5. August 2019

Nach einer Woche Fütterung ist die reaktivierte Hefe bereit zur Verarbeitung.

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. pic.twitter.com/8RBqxIbruH

— Seamus Blackley (@SeamusBlackley) 5. August 2019

Here is a large batch of starter, carefully made from the Old Kingdom sample, added to water and some unfiltered olive oil. 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. pic.twitter.com/vf6QwKZmFi

— Seamus Blackley (@SeamusBlackley) 5. August 2019

Der Teig fermentiert und geht gut auf

This crazy ancient dough fermented and rose beautifully. Here it is in the basket, just before being turned out to bake. The ancient Egyptians didn’t bake like this- you’ll see- but I need to get a feel for all this so I’m going conventional for now. pic.twitter.com/lcGnOsaT9n

— Seamus Blackley (@SeamusBlackley) 5. August 2019

Und hier seht ihr das Ergebnis. Ich würde dieses Brot wirklich sehr gerne probieren.

And here is the result. 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! pic.twitter.com/sYCJ8uP1oj

— Seamus Blackley (@SeamusBlackley) 5. August 2019

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. pic.twitter.com/qGRmi2Yg8Y

— Seamus Blackley (@SeamusBlackley) 5. August 2019

via Nerdcore und Twitter