In ancient Egypt, sourdough bread was made by mixing flour (usually wheat or barley) with water and leaving it to ferment naturally using wild yeast from the air. This fermented dough would rise and develop flavor over time, and a portion was often saved to start the next batch. The dough was shaped into loaves and baked in clay ovens or on hot stones. Bread was a staple food, central to daily life and religious rituals. In this scene, the first person on the right and the last one on the left a
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