Medieval Bakers Cracked the Sourdough Code Centuries Ago — And We've Been Relearning It Ever Since
While modern home bakers are stress-posting about dead starters and dense loaves, it turns out European bakers from the 13th century had already figured out most of the hard parts. The techniques they used without microscopes or thermometers have been quietly validated by food scientists — and they reveal just how much we forgot when industrial yeast arrived.