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There is an alternate theory regarding the invention of brewing.
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.A fire is kindled in the bottom and the dough is slapped against the hot interior walls, yielding curved disks of bread.Many other sorts of oven have been discovered in Israeli excavations.The oven opening was closed with a large stone, sometimes sealed with clay.Ovens which worked on this principle, but were constructed of bricks or small stones, may still be seen in the ruined city of Pompeii.
Instead of placing the dough pieces for baking on the bottom or sole of the baking chamber, the Jews put the pieces on the sides.