Author: Martin R
Dr. Martin Rundkvist is a Swedish archaeologist, journal editor, skeptic, atheist, lefty liberal, bookworm, boardgamer, geocacher and father of two. View all posts by Martin R
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Aardvarchaeology – by Dr. Martin Rundkvist
Scandinavian archaeology, history, skepticism, books and music
Aardvarchaeology - by Dr. Martin Rundkvist 
There is certainly something appealing about the toasty yeasty fragrance of fresh baked bread. In seems an innate preference/like but bread has only been in the human diet lexicon for at most 10,000 years and it doesn’t seem long enough. A bakery in Samarkand in business in the same location for over 4000 years may have the oldest yeast culture, and it must make pretty darned good bread.
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Samarkand? Alas, the place was torched by Djingis Khan, and the entire population murdered. The yeast cuture will “only” date back to ca. 1260, or whenever the city was re-settled.
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Yes, these are representative guys from my home town (alas, no bread):
Brutala kocken: Regular Ordinary Swedish Meal Time – Sidepork Pandemonium
Regular Ordinary Swedish Meal Time – Meatball Massacre
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Those looks delicious. All three loaves. Any special ingredients?
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Sour dough. I mix wholemeal rye flour with water in a glass and cover it with cling film, then put it on the kitchen counter for 4-5 days. Improves the taste no end. I don’t use it to raise the bread though, I have yeast for that.
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Martin! You must add the recipe to the actual blog post – the whole concept of bread will be revolutionized.
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Prompted me to make fake home made bread. Pre-frozen loaves of dough that for all that they are not homemade taste better than any presliced bread. Never have been able to really do homemade. I do have a great recipe for dilly bread!
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