Man bakt brood met 4500 jaar oud gist en deelt het resultaat op Twitter

brood, opmerkelijk, twitter

10 augustus, 2019
Door: Lene Makkink

3 minuten lezen

Tegenwoordig word je op het internet overspoeld met creatievelingen die de meest bijzondere creaties maken. Waarschijnlijk wordt het wel moeilijk om deze wetenschapper te overtreffen. Seamus Blackley, een Amerikaanse videogamedesigner, krijgt het voor elkaar om brood te bakken met 4,500 jaar oud gist. Heb je honger? Laat je dan vooral even inspireren.

1. Hij deelt zijn bijzondere project op Twitter.

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) August 5, 2019

2. Er wordt een specifieke techniek voor gebruikt.

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) August 5, 2019

3. Als een echte rebel hield hij een van de samples.

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) August 5, 2019

4. Het is een hele installatie.

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) August 5, 2019

5. Je moet er wel een beetje geduld voor hebben.

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) August 5, 2019

6. Ook het recept is wat verouderd.

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) August 5, 2019

7. Een deel van de bereiding voert ‘ie toch wel op de moderne wijze uit.

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) August 5, 2019

8. En het lijkt nog te lukken ook.

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) August 5, 2019

9. De hype is real.

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) August 5, 2019

10. Doet ‘ie gewoon even hè.

Finally, I need to say again, this was just for practice. @rbowman1234 needs to isolate and characterize the samples before we know for sure this is real. @drserenalove and I need to teach ourselves to actually bake like Egyptians. BUT ITS NOT A BAD START! Good Night! pic.twitter.com/ZkgeTqvloC

— Seamus Blackley (@SeamusBlackley) August 5, 2019

11. Dat risico houd je altijd.

And now comes the part where you get attacked by mummies for stealing their yeast.

— TX Marine (@jasonusmc2017) August 7, 2019

12. Men blijft wat terughoudend.

If you’ve got some Ancient Egypt flu tomorrow or something please lock yourself in a vacuum sealed room.

— Juliette Buet (@JulietteBuet) August 6, 2019

13. Een nieuwe trend?

Culinary Archaeology, love it…

— Bold Weezil (@DavidWe91300011) August 6, 2019

14. Iemand moest ‘m maken.

Just like mummy used to bake…

— I’m Spartacus (@sancho_fubar) August 6, 2019

15. Z’n vrouw is in ieder geval dolenthousiast.

Update: My wife is decimating the Egyptian bread. I believe she is actually Sekhmet. pic.twitter.com/aGqjKuTjrb

— Seamus Blackley (@SeamusBlackley) August 7, 2019

16. Binnenkort in je lokale supermarkt.

my father is an analytical chemist, and i told him this story and he was FASCINATED. He also wants to eat this bread. Do you think this yeast will ever be available for purchase?? I will honestly get into bread making just for this purpose

— pessimistically optimistic (@caxarax) August 7, 2019