sourdough civilizations

Sourdough civilizations refer to ancient societies that relied on naturally fermented bread made from wild yeast and lactic acid bacteria. Unlike modern bread, which uses commercial yeast, sourdough fermentation takes longer and creates unique flavors, textures, and nutritional benefits. Early civilizations in regions like Egypt, Mesopotamia, and the Mediterranean developed sourdough techniques around 4,000 BCE, reflecting their advanced understanding of fermentation. These communities used sourdough not just for food, but also as a stable way to preserve and improve grain storage, contributing to the development of settled societies and trade networks.