Pharaoh's food: Scientists produced bread and beer 4000 years ago

It turned out that the top can survive almost indefinitely, because once activated, it began to multiply again.

The Maya is a single - celled mushroom that does not lose its properties even when it dries, which archaeologist Serena Lav has already experienced from Queensland University, which with the yeast collected from the bottom of ships found in Egyptian tombs, using recipes found in hieroglyphic parchment, even acquired certain types of beer.

She now joined the baker, who presented herself with the task of baking bread from four thousand - year - old Maya that the ancient Egyptians produced for food.

Shimus Blackley tried to find the remaining flour in the pot that had been in the grave for four thousand years to try to activate it and bake bread.

Blackley visited several American universities that have museum collections of Egyptian antiquitys (Harvard, Boston University) to obtain permission to remove a thin layer of yeast from the bottom of the pots.

He injected leaven to save it from forms of pollution and other fungi that would later prevent the top of the “being heard” and began to multiply.

Blackley provided the needed moisture with wet sterile cotton wool and thus restored Maya life, mixing it with the flour that the Egyptians used and continued to deal with the dough obtained as it does in the bread ovens today.

Team members eventually tasted the bread and said it could be eaten. Their next step, according to Blackley, was to determine the exact age of yeast used.

The experiment and results of the study have been published in the latest issue of the magazine Artchaeology for November and December.