A brief History:. . . During the last few weeks I’ve been contemplating in the kitchen about recreating the same type of bread once baked by the Ancient Roman bakeries. My research eventually lead me to Ancient Rome in 168 B.C.E. when a baker’s guild was formed, and the baking industry started to grow on its own, while bakers achieved a special status. White bread was frowned upon, and bakers used sea-water to save on the expense of salt when baking bread. According to Athenaeus, the best bakers were from Phoenicia or Cappadocia, but like everything else in Italy, bread was and still remains, regional.
Bread may have been bought directly from the bakery, but it is more likely that it was also sold from temporary street market stalls . . .
Click on any of these ancient roman homemade breads to read the full story and have one of a kind bread recipe!
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