25/06/2026
Since the sourdough ( naturally ferment bread ) has became a trend these days 😄
we were already doing it more than 5,000 years ago. Ancient Egyptians had their own version: Al-Aish Al-Shamsi (the Sun Bread). It was prepared using a natural sourdough starter — a portion of the same dough that was allowed to ferment for around 24 hours before making the bread. After kneading, the loaves were placed under the sun for several hours to continue the fermentation process.
This bread held a special significance in ancient Egyptian culture, as it was offered as a sacred gift to god Ra, the ancient Egyptian sun god.
