Sourdough bread baked with yeast from 5,000-year-old mummy
6 reported
Scientists have baked a sourdough loaf using yeast strains harvested from Ötzi the Iceman, a 5,000-year-old mummy preserved in Alpine ice. The yeast was extracted during recent studies of microorganisms on Ötzi’s remains. Microbiologist Mohamed Sarhan of Eurac Research’s Institute for Mummy Studies said the dough rose within 24 hours, similar to ordinary yeast. Sarhan, who had never baked bread before, noted the result had room for improvement. Researchers now plan to explore using the yeast to brew beer, having discussed the idea with experts from German brewer Weihenstephan. The harvested yeasts only live in cold conditions and are believed to have entered Ötzi’s body after his death, with genetic analysis suggesting this occurred relatively soon after he died.
What’s reported
Yeast strains were harvested from Ötzi the Iceman, a 5,000-year-old mummy discovered frozen in Alpine ice in 1991.
The yeast was used to make sourdough bread that rose within 24 hours.
Microbiologist Mohamed Sarhan works at Eurac Research’s Institute for Mummy Studies.
Sarhan said the dough was “completely normal” and “really good” but noted his inexperience as a baker.
Researchers plan to involve food-sector teams and have discussed using the yeast to brew beer with Weihenstephan experts.
The yeasts only live in cold conditions and are believed to have entered Ötzi’s body after death, based on genetic analysis.
Key figures
Mohamed Sarhan, microbiologist at Eurac Research’s Institute for Mummy Studies
Ötzi the Iceman, 5,000-year-old mummy
Sources: The Guardian
