C. T. Suddeth

Pompeiian bread: This was sectioned and cut off to be sold as street food—poor folks didn’t have access to cooking. This was a sourdough type bread and often used to make PULS, a Roman pottage, porridge.

Recipe from carbonized bread, some bakers are known to have survived the volcano: 3/4 cups whole wheat or spelt flour, 1/4 cup bread starter, 2 3/4 cups tepid water, 1 tsp coarse sea salt, 1 tsp toasted git (Roman coriander) seeds, flour for dusting. Baking instructions are complex, kneading and resting twice. 400 F. Stamped with owner’s name. Wealthy Romans ate this with a large variety of things such as dilute wine or olive oil. Bread also flavored with fennel, poppy seed, and such. [do not try this recipe near volcanoes]