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SeamusBlackley's profile
Seamus Blackley
Seamus Blackley
Seamus Blackley
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@SeamusBlackley

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Seamus BlackleyVerified account

@SeamusBlackley

them: 'you're the father of the xbox!' me: 'if it moves back in, it’s paying rent.' physicist | 👊🏿👊🏽👊🏻| photon herder | gastroegyptologist | CEO | author

Chipping Bitchford
klogw.com
Joined February 2014

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    Seamus Blackley‏Verified account @SeamusBlackley 4 Aug 2019

    Two weeks ago, with the help of Egyptologist @drserenalove and Microbiologist @rbowman1234, I went to Boston’s MFA and @Harvard’s @peabodymuseum to attempt collecting 4,500 year old yeast from Ancient Egyptian pottery. Today, I baked with some of it...pic.twitter.com/143aKe6M3b

    11:33 PM - 4 Aug 2019
    • 28,280 Retweets
    • 69,414 Likes
    • 𝓈𝓈𝒽𝒽 🐊 Crocs For Free Palestine 🇵🇸 mac the squirrel 🐿 (defeated era 🐈‍⬛) Steady the catgirl squirrel Tina Indira Mike Massie ms. round-glasses zoé🍒🍓
    1,958 replies 28,280 retweets 69,414 likes
      1. New conversation
      2. Seamus Blackley‏Verified account @SeamusBlackley 4 Aug 2019

        Using a nondestructive process and careful sterile technique, we believe we can actually capture dormant yeasts and bacteria from inside the ceramic pores of ancient pots. We sampled beer- and bread-making objects which had actually been in regular use in the Old Kingdom.pic.twitter.com/9FahMRjJBU

        93 replies 1,526 retweets 11,222 likes
        Show this thread
      3. Seamus Blackley‏Verified account @SeamusBlackley 4 Aug 2019

        We took many samples and will continue to build our sample library over the next year or so. This is important as we need to learn which microorganisms are old and which are modern contaminants. Samples go to @rbowman1234 for rigorous analysis EXCEPT I was naughty and kept one...pic.twitter.com/cAIGmGcIJO

        42 replies 645 retweets 7,670 likes
        Show this thread
      4. Seamus Blackley‏Verified account @SeamusBlackley 4 Aug 2019

        Using careful technique, UV sterilizers, autoclaved tools and containers, and sterilized, freshly milled Barley and Einkorn flour, I awoke and fed the sample organisms. Although this sample surely contains contaminants, it also likely contains actual ancient yeast strains.pic.twitter.com/hJQ8M2U2yS

        23 replies 645 retweets 6,952 likes
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      5. Seamus Blackley‏Verified account @SeamusBlackley 5 Aug 2019

        Today, after a week of feeding and careful culling, the sample was bubbly and ready to try baking with. All the grains used here are ancient, organic and milled fresh: barley and Einkorn and Kamut. Modern wheat was invented long after these organisms went to sleep.pic.twitter.com/8RBqxIbruH

        33 replies 820 retweets 7,996 likes
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      6. Seamus Blackley‏Verified account @SeamusBlackley 5 Aug 2019

        Here is a large batch of starter, carefully made from the Old Kingdom sample, added to water and some unfiltered olive oil. The idea is to make a dough with identical ingredients to what the yeast ate 4,500 years ago. The aroma of this yeast is unlike anything I’ve experienced.pic.twitter.com/vf6QwKZmFi

        67 replies 1,056 retweets 9,290 likes
        Show this thread
      7. Seamus Blackley‏Verified account @SeamusBlackley 5 Aug 2019

        This crazy ancient dough fermented and rose beautifully. Here it is in the basket, just before being turned out to bake. The ancient Egyptians didn’t bake like this- you’ll see- but I need to get a feel for all this so I’m going conventional for now.pic.twitter.com/lcGnOsaT9n

        39 replies 949 retweets 9,095 likes
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      8. Seamus Blackley‏Verified account @SeamusBlackley 5 Aug 2019

        And here is the result. The scoring is the Hieroglyph representing the “T” sound (Gardiner X1) which is a loaf of bread. The aroma is AMAZING and NEW. It’s much sweeter and more rich than the sourdough we are used to. It’s a big difference. After this cools we will taste!pic.twitter.com/sYCJ8uP1oj

        119 replies 2,230 retweets 17,195 likes
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      9. Seamus Blackley‏Verified account @SeamusBlackley 5 Aug 2019

        The crumb is light and airy, especially for a 100% ancient grain loaf. The aroma and flavor are incredible. I’m emotional. It’s really different, and you can easily tell even if you’re not a bread nerd. This is incredibly exciting, and I’m so amazed that it worked.pic.twitter.com/qGRmi2Yg8Y

        411 replies 3,617 retweets 29,525 likes
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      10. Seamus Blackley‏Verified account @SeamusBlackley 5 Aug 2019

        Finally, I need to say again, this was just for practice. @rbowman1234 needs to isolate and characterize the samples before we know for sure this is real. @drserenalove and I need to teach ourselves to actually bake like Egyptians. BUT ITS NOT A BAD START! Good Night!pic.twitter.com/ZkgeTqvloC

        393 replies 705 retweets 12,940 likes
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      11. Seamus Blackley‏Verified account @SeamusBlackley 6 Aug 2019

        Update: My wife is decimating the Egyptian bread. I believe she is actually Sekhmet.pic.twitter.com/aGqjKuTjrb

        135 replies 293 retweets 5,596 likes
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      12. Seamus Blackley‏Verified account @SeamusBlackley 10 Aug 2019

        Today I kept practicing with the grain and microbe combination. This will be the last test we show before we head back to the bio lab, and before we start using proper Ancient Egyptian baking techniques. The Hieroglyphs are “Di” and “Ankh” meaning “Given Life.”pic.twitter.com/QM0Om6464T

        55 replies 151 retweets 1,735 likes
        Show this thread
      13. End of conversation

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