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Starters and koji from Roman Italy
Pliny names millet as the main material for leaven. Kneaded with fresh grape must at the vintage, it keeps for a whole year by his account. This entry is a text-only reconstruction; Pliny gives no amounts, and no modern test of the method was found.
| Millet | [lc-pliny][bostock-riley] |
| Grape must | Fresh juice from the vintage[lc-pliny][bostock-riley] |
What changes: Millet is kneaded with fresh grape must at vintage time
Pliny says this kind can only be made at vintage time, when must is to hand. Output: millet-must leaven.
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 names millet as the main material for leaven. Kneaded with fresh grape must at the vintage, it keeps for a whole year by his account. This entry is a text-only reconstruction; Pliny gives no amounts, and no modern test of the method was found.
Unlike the barley-cake leaven, which can be made in any season, the millet and bran leavens depend on fresh must, so they are made only at the vintage.
Moulds can grow on cereals and dried foods kept in storage, often in warm, damp conditions, and some of them make mycotoxins, which are toxic compounds listed by the WHO as a food-safety hazard. Pliny gives no warning for this leaven, and this entry is history, not a tested method [who2023].
Every number is labelled with how it is known. How this atlas is made
Pliny, Natural History 18.26 (§ 102), c. 77 CE.
