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Starters and koji from Roman Italy
Pliny's any-season leaven. Barley meal and water are made into two-pound cakes, baked on a hot hearth or in an earthen dish under ash and charcoal until reddish, then shut in vessels until they sour. Soaked in water, they give a liquid leaven. This entry is a text-only reconstruction.
| Barley meal | [lc-pliny][bostock-riley] |
| Water | [lc-pliny][bostock-riley] |
| Barley cakes2 pounds (bilibres) each | [lc-pliny][bostock-riley] |
What changes: Barley meal and water are made into cakes of two pounds each
Output: raw barley cakes.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Pliny's any-season leaven. Barley meal and water are made into two-pound cakes, baked on a hot hearth or in an earthen dish under ash and charcoal until reddish, then shut in vessels until they sour. Soaked in water, they give a liquid leaven. This entry is a text-only reconstruction.
The millet and bran leavens need fresh must and are made only at the vintage. This one needs only barley and water, so it can be made at any season.
The WHO notes that the moulds that make mycotoxins grow on cereals, often in warm, damp conditions, and that most mycotoxins survive food processing. This leaven is shut in covered vessels until it sours and is then soaked in water, so a reconstruction from the text alone should not be treated as a tested or safe recipe.
Every number is labelled with how it is known. How this atlas is made
Pliny, Natural History 18.26 (§§ 103–104), c. 77 CE. He adds that bodies fed on leavened bread are stronger.
