Old Yeast

“I don’t understand why everyone is so interested in this, but I’m happy that they are,” said Seamus Blackley, who baked the ancient bread. “It gives us an opportunity to demonstrate good science.” https://t.co/J2yV3igcFf
— NYT Science (@NYTScience) August 11, 2019

I caught wind of this story in Sam Sifton's cooking newsletter at the Times. In a short time I've found an incredible number of stories about Seamus Blackly. I'll update as warranted