The Loaf of the Pharaohs: Sourdough’s Ancestral Rise

Before commercial yeast stripped the soul from bread, there was the starter’—a living ecosystem of wild yeast and lactobacilli. Born in the bakeries of Ancient Egypt circa 1,500 BC, sourdough isn’t a recipe; it’s a preserved moment in time. Every bubble represents a lineage of fermentation that has fueled civilizations for millennia.