Recipe for Flat Bread included.
From the lovely lady over at get-baking.com.
|Read the full article here.|
The rich diet of nomadic early man began to be supplemented with the wild grains, fruits, and vegetables, readily available in their locality. Wild yeasts added rise to stone ground grains to give bread, albeit a slightly raised flat bread. As nomadic man began to settle and farm, ingenuity produced better results: Yeast skimmed from fermenting beer, or a small amount of uncooked dough kept over from the previous day. These not only added some ‘lift’, but also increased flavour. The sourdough process in vogue today is a good analogy.