A recent study published in the journal Microbiome has uncovered that Ötzi the Iceman, whose remains were discovered in the Alps over 5,300 years ago, is covered in ancient yeasts that are well-adapted to cold environments. These yeasts, originating from the Alpine glaciers, have persisted even after Ötzi's preservation in a refrigeration chamber since 1991. Researchers, led by microbiologist Mohamed Sarhan at the Eurac Research Institute for Mummy Studies in Italy, successfully cultivated these yeasts to create sourdough, with Sarhan noting that the resulting dough was 'very very good.' The study also highlights the presence of modern microbes introduced during conservation efforts, raising questions about their impact on Ötzi's preservation. Ötzi's gut microbiome has been found to resemble those of contemporary non-Westernized populations, offering a unique glimpse into the microbial landscape of the Copper Age. This research underscores the dynamic nature of Ötzi's remains, which are not static but rather a living biological system that continues to evolve.