“About 14,400 years ago in the Black Desert of northeastern Jordan, someone was tinkering with the recipe for the perfect pita. This auspicious moment in culinary history has been captured by researchers who sampled the contents of two stone fireplaces at the site of Shubayqa 1. The team, led by University of Copenhagen archaeobotanist Amaia Arranz-Otaegui, found that the people living at this small campsite, hunter-gatherers who belonged to a culture known as the Natufians, were making unleavened bread-like products at least 4,000 years before the dawn of agriculture …”
Bread started out as porridge – cooked grain pastes. Prehistoric peoples were grinding grain; a millstone thought to be 7,500 years old has been discovered. Two important discoveries led the way to bread (not to mention noodles and pastries). The first was turning those simple pastes into flatbreads by cooking on a hot stone. The second was natural fermentation of the grain paste by wild yeast spores.
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