Scientists have created sourdough bread using yeast strains derived from Ötzi the Iceman, a remarkably preserved mummy from around 5,300 years ago. The yeast was harvested from Ötzi's remains, which have been the subject of extensive research since his discovery in 1991. Microbiologist Mohamed Sarhan reported that the yeast produced a dough that rose within 24 hours, akin to standard yeast. This success has sparked interest in further applications, including brewing beer, with discussions already held with experts from the German brewery Weihenstephan. The yeast strains are believed to have entered Ötzi's body shortly after his death, as they thrive in cold environments. Ötzi remains a significant figure in archaeology, not only for his preserved state but also for revealing insights into prehistoric European life, including the oldest known tattoos, totaling 61 markings, and the mystery surrounding his death, often cited as one of the earliest cold-case murders.