Answer :

Final answer:

True, the first breads were unleavened flatbreads, and artisanal bread-making was difficult before the development of modern yeast strains due to the unpredictability of wild yeasts.

Explanation:

The statement that the first breads were unleavened flatbreads is true. Historical evidence suggests that bread has been part of the human diet for thousands of years, with finds dating back to 14,500 BP (before present). The earliest breads were indeed unleavened flatbreads because the process of leavening, which involves the use of yeast to produce gas and thus rise the dough, was not yet developed.

Prior to the discovery and development of modern yeast strains, artisanal bread-making was a challenging endeavor. Bakers relied on capturing wild yeasts from the air, which was unpredictable and often resulted in many batches of dough being discarded. The reason for this is that wild yeasts can be inconsistent in their fermentation capabilities, meaning that sometimes the dough would not rise adequately, resulting in poor quality bread that was unsuitable for consumption.

Over time, humans have cultivated specific strains of yeast, which has greatly improved the reliability and quality of bread production. Historically, the artisanal breads made before these advancements would have required a meticulous and patient approach to baking, signifying the importance of bread in human civilization across various cultures and eras.

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Rewritten by : Barada

The first breads were unleavened flatbreads True

Bread was essential in the development of early human societies. Wheat cultivation spread north and west, to Europe and North Africa, and east to East Asia, from the Fertile Crescent. As opposed to the nomadic lifestyle, this resulted in the formation of towns, which gave rise to increasingly sophisticated forms of societal organization. Similar developments occurred with maize in the Americas and rice in Asia.

Charred crumbs of a flatbread made by Natufian hunter-gatherers from wild wheat, wild barley, and plant roots between 14,600 and 11,600 years ago have been discovered at the archaeological site of Shubayqa 1 in Jordan's Black Desert, thousands of years before the first known making of bread from cultivated wheat.

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