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1.媒體來源:

中時電子報

2.記者署名

17:46 2019/08/08 鄭玉如

3.完整新聞標題:

出土5千年前酵母做麵包 揭古埃及口感

4.完整新聞內文:
出土5千年前酵母做麵包 揭古埃及口感
17:46 2019/08/08 鄭玉如

出土5千年前酵母做麵包 揭古埃及口感(示意圖/達志影像)




artnet

@artnet
 Sourdough fans are harvesting 4,500-year-old yeast from museums' Egyptian p
ottery to make bread fit for the Pharaohs: http://bit.ly/31qwOGn

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Seamus Blackley

@SeamusBlackley
 ·   Aug 5, 2019
 Two weeks ago, with the help of Egyptologist @drserenalove and Microbiologi
st @rbowman1234, I went to Boston’s MFA and @Harvard’s @peabodymuseum to a
ttempt collecting 4,500 year old yeast from Ancient Egyptian pottery. Today,
 I baked with some of it...


View image on Twitter


Seamus Blackley

@SeamusBlackley
Using a nondestructive process and careful sterile technique, we believe we
can actually capture dormant yeasts and bacteria from inside the ceramic por
es of ancient pots. We sampled beer- and bread-making objects which had actu
ally been in regular use in the Old Kingdom.

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Seamus Blackley

@SeamusBlackley
 ·   Aug 5, 2019
Replying to @SeamusBlackley
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!

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Seamus Blackley

@SeamusBlackley
The crumb is light and airy, especially for a 100% ancient grain loaf. The a
roma 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 exc
iting, and I’m so amazed that it worked.

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5.原文連結網址：

http://bit.ly/2KyvquE


6.備註:

烘焙王連載再開膩？

https://youtu.be/8m6pLQ1gPU4

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