Fermentation: Wild Yeast and Lactic Bacteria

🍞🕯️ In the Middle Ages, bread wasn’t just food — it was survival. Made from whole grains, fermented slowly, and packed with fiber and nutrients, medieval bread fueled peasants, soldiers, and monks alike. Long before modern processing stripped bread of its value, it was dense, filling, and surprisingly healthy.

Tonight, close your eyes and drift into stone bakeries, warm ovens, and the steady rhythm of daily bread — a quiet reminder that sometimes the simplest foods were the most powerful.

👉 Boring History For Sleep | Food, routine, and the calm science of the past. 💤