The Egyptians discovered around 4000 BC that wheat dough ferments ( think sourdough ), thus forming gasses producing a lighter more pleasant eating and tasting loaf.
We know that the Greeks made with honey, spices and fruit arounf the time of Pliny ( 23-79 AD ).
Flat breads were made throughout the Middle East as early as 7,000 BC.
Quick breads were not developed until the end of the 18th century. This took place in America, where pearlash was discovered. Pearlash is a refined form of potash and it produces carbon dioxide gas in dough. In American Cookery ( 1796- the first American cookbook ) Amelia Simmons published recipes using pearlash, and we exported 8,000 tons to Europe in 1792. |
