Description
Ancient Mesopotamian bread was made by fermenting barley or emmer wheat dough with a wild sourdough starter and baked in clay ovens or on heated stones.
Technical
The fermentation phase relied on naturally occurring yeast and lactic acid bacteria to produce CO₂ for leavening and organic acids that lowered the dough pH to 4.5–5.0, strengthening the gluten network. Baking at 200–250 °C triggered starch gelatinization around 60–70 °C and Maillard browning above 140 °C, giving the bread its characteristic crust and flavor.
Science
Primary Reaction
Yeast and lactic acid bacteria fermentation
Sensory Profile
Aroma ()
yeastysourtoastedearthynuttyfermented grainsmoky
Origin & History
Civilization