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Found in the Black Desert in Jordan, they took flour made from wild wheat and barley, mixed it with pulverised roots of plants, added water then baked
Was said to almost taste like today's multi-grain varieties and looked like flatbread -
Starting around 9500 B.C., some of the earliest crops grown in the ancient Levant, a region encompassing the Eastern Mediterranean and Middle-East, included wheat, barley, rye, lentils, chickpeas, and flax. It's also around that time that we begin to find the earliest ovens dedicated to cooking, although these seem to have been more like barbecue pits than actual ovens—pigs had been domesticated by that time as well.
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Weren't a staple due to their diet which mainly consisted of animal proteins and fats. During this time wheat and barley were domesticated in Mesopotamia and near Nile.
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Was thought to be the first evidence until now
- Make flour from domesticated wheat and barley
- Add ground beans such as chick peas and lentils -
Yeast, as you know, is what causes bread to rise. And we know that the ancient Egyptians were the first people to brew beer and also the first to make yeast breads. Either way, we can be fairly certain that the earliest yeast breads were sourdough and they would've been made by saving a piece of each day's dough and adding it to the next day's, and so on, much like the way bakers today keep their sourdough starter