Online dating boston massachusetts attractions

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Indeed, there are scholars who have theorized that a taste for ale prompted the beginning of agriculture, in which case humans have been brewing for some 10,000 years...

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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...At some stage in the Neolithic era people had learned that if, instead of using ordinary grain, they used grain that had been sprouted and then dried, it made a bread that kept unusually well. The Egyptian process was to sprout the grain, dry it , crush it, mix it to a dough and partially bake it.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.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.

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