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Sources generally agree the discovery of the powers of yeast was accidental.

"No one has yet managed to date the origins of beer with any precision, and it is probably an impossible task.

The fact ovens based on this simple design formed the majority of those in use throughout Europe until little more than two centuries ago.

Although some of the early Roman ovens had chimnesy to improve the draught and carry away steam, it was many centuries before chimneys were commonly used or dampers incorporated so that the heat could be more effectively controlled." ---The Story of Bread, Ronald Sheppard & Edward Newton [Charles T. 107-109) ""When I break your staff ten women shall bake your bread in one oven, and shall deliver your bread again by weight; and you shall eat, and not be satsified." ---Lev. This type of oven may have been a small earthenware cylindar called tannur in the Bible as it is by present-day rural north Africans who still use it.

Larger, bi-level ovens have been unearthed which would have been more suitable for baking commercial quantities.

They have a top rack to hold the loaves, while the fire below is stoked with "the grass of the field, which today is alive and tomorrow is thrown into the oven..." (Mt. These baking techniques and others were known to the Romans, whose own commercial bakeries were not established unitl a relatively late date (171-168 B. Once Roman administrative genius was applied to even so commonplace a task as breadmaking, the results would be impressive." ---The Bible Cookbook, Daniel S. 371) About ancient Roman ovens "Many kitchens had an oven, furnus, sometimes called a fornax...

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 Jews also had fixed ovens in some of their houses, frequently in the main rooms.

These ovens or hearths took the form of clay-covered hollows in the floor which were heated with burning wood.

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

The rise would be more spectacular than from a few errant spores and the effect would be easy to explain and equally easy to reproduce." ---Food in History, Tannahill (p.