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| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC7417650 | PMC |
| http://dx.doi.org/10.3389/fpls.2020.01194 | DOI Listing |
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This paper traces the analogy between the making of bread with ferment (leaven or yeast) and theories of metallic transmutation throughout the Middle Ages. For this purpose it surveys several medieval alchemical writings, including Hortulanus's influential . In this work, the ferment, an essential ingredient of the philosophers' stone, is portrayed less as an active agent and more as the passive, nutritive earth () which combines with the soul () in order to yield the stone ().
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