Bread

Bread is older than farming: charred flatbread crumbs from Shubayqa in Jordan were baked 14,400 years ago, some 4,000 years before anyone sowed the grain deliberately. Grinding, wetting and baking made hard seeds digestible and storable. Leavening — wild yeast caught in a wet dough — was mastered in Egypt, and turned a portable ration into a risen loaf.

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