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There is an alternate theory regarding the invention of brewing.
Some historians believe it is possible that brewing began when the first cereal crops were domesticated.
Instead of placing the dough pieces for baking on the bottom or sole of the baking chamber, the Jews put the pieces on the sides.
Being damp and sticky they remained in place intil they had dried out, when they fell to the bottom of the oven.
A fire is kindled in the bottom and the dough is slapped against the hot interior walls, yielding curved disks of bread.
Many other sorts of oven have been discovered in Israeli excavations.
There is no question that fermentation takes place accidentally (as it must have done countless times before humans learned something about controlling the process), and most investigators believe that barley was first cultivated in the Fertile Crescent region of lower Mesopotamia between the Tigris and Euphrates rivers.
Grain is heavy to transport relative to the beer made from it, so it is not surprising that there may be evidence of ale in these outposts and not unreasonable to suspect that accidental fermentation did occur at some point in the ancient Mesopotamian region, leading to beer making." ---Cambridge World History of Food, Kenneth F.
166) On the Web Recommended reading: English Bread and Yeast Cookery, Elizabeth David Six Thousand Years of Bread, H. Jacob The Story of Bread, Ronald Sheppard and Edward Newton Ancient ovens & baking "The most important part of the baker's equipment is, and always has been, his oven.
The Jews also had fixed ovens in some of their houses, frequently in the main rooms.
These ovens or hearths took the form of clay-covered hollows in the floor which were heated with burning wood.
When the heat was sufficient the embers were raked out and the pieces of dough placed in the hollows and covered over.
In Jerusalem there was a bakers' quarter where bread was baked in tiers of stone-built ovens, or furnaces as they were called in the Bible.