Natural airborne yeast were used since bread evolved and folks kept sourdough starter to begin the next batch. No need to “start a fire” all the time is you have embers you can save. So the bread was no doubt yeasted up but didnt get a first rise
Don, my seder guests, Gwens parents Ed and Jannie, thought it most likely that in the middle east 3000 years ago they did not have yeast, per se. They suspected that bread was made by making the dough and leaving it out to collect bacteria or yeast that would ferment the flour. Therefore, if in a hurry, there would not be time to allow the flour to leaven. What do you think?
Natural airborne yeast were used since bread evolved and folks kept sourdough starter to begin the next batch. No need to “start a fire” all the time is you have embers you can save. So the bread was no doubt yeasted up but didnt get a first rise
Don, my seder guests, Gwens parents Ed and Jannie, thought it most likely that in the middle east 3000 years ago they did not have yeast, per se. They suspected that bread was made by making the dough and leaving it out to collect bacteria or yeast that would ferment the flour. Therefore, if in a hurry, there would not be time to allow the flour to leaven. What do you think?