In 6000-year-old murals from ancient Egypt there are images of people using the sun's heat to make flatbreads, and in the 16th century Europeans discovered that rolls of wet dough, when left out, would rise and change in flavor-the effect of yeast fermenting.
目前已知在 6,000 年前古埃及壁畫中，就已出現利用太陽燒烤麵餅的圖像。16 世紀歐洲人發現，濕麵糰放久了之所以會膨起變味，原來是酵母菌的功勞。