More than 4,000 years before sourdough starters became a global trend during lockdown, Aish Shamsi — ‘sun bread’ — had already been masterfully refined in Upper Egypt. There, it continues to be prepared through inherited fermentation methods using naturally activated dough, solar heat and intuitive timing systems sustained across generations. Back in the commercial core, [...] The post Opinion | Leavening Legacy: Egypt’s Grain Intelligence in the Age of Wellness Capitalism first appeared on Dailynewsegypt .
