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Die ägyptische Gizeh-Kultur ist eine der neuesten Ergänzungen von The Lazy Antelopes zu unserer Sammlung authentischer Sauerteigkulturen aus der ganzen Welt. „Es ist eine der ältesten Kulturen, die wir haben, mit einer Geschichte, die über 5.000 Jahre zurückreicht. Sie wurde von Ed und Jean Wood gesammelt, als sie für die National Geographic Society auf einer Reise waren, um herauszufinden, wie die Ägypter im Jahr 4500 v. Chr. gekühlte Sauerteigkulturen in den Ruhezustand versetzten.“ bleiben aber viele Monate lang lebensfähig und müssen nur gefüttert werden, um sie vor der Verwendung zu reaktivieren. Die Bäckerei, in der diese Kultur gefunden wurde, reicht bis in die Antike zurück und befand sich im Schatten der Pyramiden. Dies ist wahrscheinlich die Kultur, die das erste Sauerteigbrot des Menschen herstellte, und ist die eines, das verwendet wurde, um das erste Brot für die National Geographic Society nachzubilden“ (Sourdough International LLC).
The Lazy Antelope has been asked about the acquisition of the Egyptian sourdough culture. We are proud to confirm that we personally purchased this culture from Dr. Ed Wood many years ago and have diligently cared for and fed it daily ever since. Dr. Ed Wood, who held both an MD and a PhD, was a distinguished pathologist and research scientist celebrated for his work on wild yeasts and sourdough baking. His interest in ancient sourdough cultures began in the 1980s when he was practicing in Saudi Arabia, where he launched extensive research to trace the origins of bread. Dr. Wood obtained his PhD at Cornell University under the mentorship of nutrition expert Dr. Clive McCay, and by 1983, he was appointed Chairman of Pathology at a hospital in Riyadh. While residing in the Middle East, Dr. Wood and his wife, Jean, devoted themselves to sourcing traditional wild sourdough cultures, collecting starter samples and recipes from diverse regions worldwide. In 1993, Dr. Wood collaborated with Egyptologist Dr. Mark Lehner to recreate early leavened breads at an archaeological baking site in Egypt. Dr. Woods' research resulted in the isolation of a wild yeast culture known as "La Giza," which is believed to predate the construction of the pyramids. This journey was documented by National Geographic Magazine, and the article can be found in the January 1995 edition. He dedicated his efforts to promoting the consumption of healthy bread, aiming to enhance overall health and nutrition for people worldwide. At The Lazy Antelope, we continue his mission of sharing a piece of history with all of you.
Sourdough Starter from Giza, Egypt
The art of bread-making is one of humanity’s oldest culinary practices, deeply intertwined with cultural, social, and economic developments across civilizations. Among the various types of bread that have emerged over millennia, sourdough stands out not only for its unique flavor and texture but also for its ancient origins. One remarkable testament to this ancient craft is the sourdough starter that can be traced back to Giza, Egypt, with a history that is more than 4,500 years old. This explores the historical context, cultural significance, and enduring legacy of this exceptional sourdough culture, emphasizing its role in understanding ancient Egyptian baking practices and its implications for contemporary baking.
History Sourdough in Ancient Egypt
The origins of sourdough can be traced back to the earliest civilizations, where the necessity of sustenance led to innovations in food preparation. Archeological evidence suggests that leavened bread emerged in Egypt around 2600 B.C., during the time of the Old Kingdom, coinciding with the construction of the iconic pyramids. This sourdough starter, which has been preserved and utilized by The Lazy Antelope, is a direct descendant of the cultures that ancient Egyptian bakers used. Collected by Ed and Jean Wood during a National Geographic Society expedition, this starter offers a rare glimpse into the methods and materials used by Egyptians in their baking rituals.
The significance of bread in ancient Egyptian society cannot be overstated. It was a staple food, serving not only as a primary dietary source but also as a symbol of prosperity and community. Bread was often offered to the gods, reflecting its sacred status in rituals and religious practices. The discovery of a bakery that dates to antiquity near the pyramids highlights the connection between the baking process and the monumental achievements of Egyptian civilization, suggesting that bread-making was central to their daily lives and cultural identity.
