Continuing a long and proud tradition of scientists learning nothing from Jurassic Park, a physicist and self-described bread nerd has resurrected dormant yeast from the inside of ancient Egyptian pots and used it to make a loaf of sourdough.

As any sourdough aficionado will tell you, the process is already akin to black magic, so taking it to the next step of literally necromancing ancient eldritch yeasts seems kind of… logical, actually.

English scientist and amateur gastroegyptologist Seamus Blackley is the man behind this bread-shaped madness, and he details his exploits in really, really old-style baking via a fascinating Twitter thread.

In the thread, he explains that he went to Harvard University‘s anthropology and archaeology museum, the Peabody Museum, with the express purpose of attempting to collect 4,500 year old yeast from pottery that dates back to Ancient Egypt’s Old Kingdom.

With utmost care and scientific rigour, the team managed to collect a bunch of samples off bread and beer-making vessels stored in the museum, which were then sent away for analysis. Except, of course, that Blackley – in true evil scientist form – nicked one of the samples for himself.

And then he made bloody sourdough starter from it, the absolute madman! In the most rigorous and sterile scientific manner, obviously – attempting to keep the contaminants out, and the ancient yeasts in.

Just in case you’re a sourdough newbie, the whole idea of a “starter” is to replace the packet yeast many bread recipes call for with a living yeasty baby enticed from the very air around us into a slightly gross, sour-smelling, bubbly mixture of flour, water, and those lovely wild yeasts. Often sourdough starter recipes suggest giving your starter a boost with raisins or other organic fruit that collect yeast on their skin. Blackley used mummy yeast instead.

Clearly committed to his unholy plan, he also used only grains that would have been around at the same time as the yeast, nearly 5000 years ago.

“The aroma of this yeast is unlike anything I’ve experienced.” Our boy is truly lost to the mad science now.

Alright, I’ll admit it: I, too, am getting emotional over the forbidden loaf. Even though it is definitely cursed with the rage of a thousand hungry mummies, it looks delicious and is also a genuine triumph in the art of time travel via fermentation crafts. Petition to make the haunted yeast available to the rest of us, please. I, too, would like to get this (ancient) bread.

Image: Twitter / @SeamusBlackley