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There is an alternate theory regarding the invention of brewing.
Some historians believe it is possible that brewing began when the first cereal crops were domesticated.
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.
Instead of placing the dough pieces for baking on the bottom or sole of the baking chamber, the Jews put the pieces on the sides.
Being damp and sticky they remained in place intil they had dried out, when they fell to the bottom of the oven.
This was a beehive- or barrel-shaped container of baked clay, usually divided into two by a central horizontal partition.
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.
In Jerusalem there was a bakers' quarter where bread was baked in tiers of stone-built ovens, or furnaces as they were called in the Bible.
There is no question that fermentation takes place accidentally (as it must have done countless times before humans learned something about controlling the process), and most investigators believe that barley was first cultivated in the Fertile Crescent region of lower Mesopotamia between the Tigris and Euphrates rivers.
Grain is heavy to transport relative to the beer made from it, so it is not surprising that there may be evidence of ale in these outposts and not unreasonable to suspect that accidental fermentation did occur at some point in the ancient Mesopotamian region, leading to beer making." ---Cambridge World History of Food, Kenneth F.
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Archaelogical evidence confirms yeast (both as leavening agent and for brewing ale) was used in Egypt as early as 4000 B. Food historians generally cite this date for the discovery of leavened bread and genesis of the brewing industry.
For six thousand years and more it is the oven, however crude or complex, which has transformed the sticky wet dough into bread.