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The loaves were then broken up and put to soak in water, where they were allowed to ferment for about a day before the liquor was strained off and considered ready for drinking." ---Food in History, Reay Tannahill [Three Rivers Press: New York] 1988 (p.48) "Leavening, according to one theory, was discovered when some yeast spores--the air is full of them, especially in a bakehouse that is also a brewery--drifted onto a dough that had been set aside for a while before baking; the dough would rise, not very much, perhaps, but enough to make the bread lighter and more appetizing than usual, and afterwards, as so often in the ancient world, inquiring minds set about the task of reproducing deliberately a process that had been discovered by accident.

But there is an alternative and even more likely theory-that on some occasion ale instead of water was used to mix the dough.

Kiple and Kriemhild Conee Ornelas, Volume 1 [Cambridge University Press: Cambridge] 2000 (p.The lower section formed the fire-box in which were burned pieces of dried wood, foten taken from the Nile, or even dried animal dung.The upper part, accessible from the top, was the baking chamber.Archaelogical evidence confirms yeast (both as leavening agent and for brewing ale) was used in Egypt as early as 4000 B. Food historians generally cite this date for the discovery of leavened bread and genesis of the brewing industry.There is an alternate theory regarding the invention of brewing.

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