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Cereals and bread from Gaul and Hispania
Pliny the Elder wrote that in Gaul and Spain people made an intoxicating drink by steeping grain in water, and used the foam that thickened on top of it as a leaven. He said this made their bread lighter than bread made elsewhere. This entry is a reconstruction from that text; no recipe or amounts survive.
| Grain and water, steeped and fermented into a drink | [pliny-14-29] |
| Foam skimmed from the fermenting drink | [pliny-18-12][pliny-latin-18] |
| Flour for the bread dough | [pliny-18-12] |
| Starter | other: yeasty foam from a fermenting grain drink |
What changes: Grain steeped in water ferments into a frothing drink
Pliny says these drinks were made in different ways and under different names in Gaul and Spain, and that the Spanish ones could be kept until they were old. Output: fermenting grain drink.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Pliny the Elder wrote that in Gaul and Spain people made an intoxicating drink by steeping grain in water, and used the foam that thickened on top of it as a leaven. He said this made their bread lighter than bread made elsewhere. This entry is a reconstruction from that text; no recipe or amounts survive.
Romans of Pliny's time mostly leavened bread with a piece of sour dough kept from the day before, or with leavens made from millet or bran kneaded with grape must. The Gauls and Iberians used the yeasty foam of their beer instead, which Pliny credits for their lighter bread.
A historical reconstruction from a few lines of Pliny.
Every number is labelled with how it is known. How this atlas is made
Pliny the Elder, Natural History XVIII.12 (Bostock and Riley chapter numbering; XVIII.68 in the Latin section numbering), with the grain drinks described in XIV.29 (XIV.149). Lahue et al. 2020 write that before commercial yeast, the main yeast source for bakers and housewives was the foam or dregs collected from finished beer fermentations and sold by breweries, until compressed yeasts outcompeted brewers' yeast by the early 1800s.
