About Us

Old World Natural Leavening had it’s beginnings from the “Old West” Oregon Trail Starter. Now, centuries later we preserve this start with whole grains. Our Natural Leavening has never been fed baker’s yeast, sugar of any kind, or probiotics. In fact, Old World Natural Leavening is simply nourished with whole grain flour and purified water. We have nurtured Natural Leavening starts of many kinds to provide you a variety of grains from einkorn, khorisan, and kamut to oat, barley, and rye to teff, sorgham, and sweet brown rice.


"Dr. Dough"                                                                         (Deceased)

Amy McClean R.D. and Matthew McClean, D.C., “Dr. Dough”, are the founders of Dr. Dough and the makers of Old World Natural Leavening.  They have been researching and experimenting with natural leavening since 2006.  They have helped “health gurus” and hundreds, if not thousands, of other people use natural leavening. Nutrition, including use of Natural Leavening, is one huge step to health that Dr. McClean emphasizes with his own patients.

Dr. Matthew and Amy McClean both graduated with bachelor of science degrees in 1997. Amy went on to become a registered dietitian. Matthew pursued his doctorate in chiropractic.  Dr. Matthew sees patients at his clinic in Provo, Utah.  Dr. McClean and Amy McClean began Dr. Dough, a frozen naturally leavened bread dough.  Currently they are writing a book and a blog and teaching classes.  They have five children which have grown up eating what they call “daddy bread.”  They enjoy keeping an edible garden. The McClean’s have not purchased a loaf of bread or any yeast since 2006. 

Amy Laurice Gibson McClean, of Provo, was called to her Heavenly home Tuesday, July 23, 2013, where she was also reunited with her earthly parents, Mark “J” and Delsene Leany Gibson, who preceded her in death. Amy fought a brief, but valiant, battle with lung cancer . Amy was born December 21, 1974 in Henderson, Nevada. She was welcomed as a very loved and loving baby sister, the youngest of 9 children. Amy lived in Las Vegas until she graduated from Bonanza High School. She then continued her education in Provo, Utah at Brigham Young University where she earned her Bachelor’s degree and became a Registered Dietitian/ Nutritionist. While there she met the love of her life, Matthew Ryan McClean. They were married December 28, 1996, in the LDS Temple in Salt Lake City, Utah. Matt and Amy moved to Los Angeles, where Amy worked as a Registered Dietitian while Matt completed his education to become a Chiropractic Physician. They welcomed their first daughter, Madilyn (12) while living there. They returned to Provo where Matt started his practice of Chiropractic joining the family owned practice of McClean Chiropractic with his father and brother. Soon the rest of their children joined them: Katelyn (10), Ashlyn (6), Brendan (3), and Quinton (16 months).

During her lifetime, Amy’s greatest joy was her family, both immediate and extended. She exemplified this in part by teaching her children at home where they developed a thirst for knowledge and a love for learning under her watchful eye and tender care. She was a very talented homemaker, and an amazing cook. Together with Matt, she developed many healthy and YUMMY foods especially using naturally leavened breads. Together, they taught classes on this method of cooking and eating which they developed after exhaustive research and practice. Amy enjoyed her home with her family, where they spent many hours in the garden, which she thought of as her own Garden of Eden. She sometimes called it her Garden of Eating. She also loved to spend time in the outdoors, hiking and camping.

As a valiant follower of Jesus Christ, she showed love and charity toward all. She was loved by all who knew her. She had a way of making everyone feel loved, and she always made sure everyone was taken care of before herself. She touched the lives of many through her testimony and her shining example of love for her Savior and all she came in contact with. Amy served in many callings of responsibility in the church including in the presidencies of Primary, Young Women’s, and Relief Society in both the ward and stake. Her most recent calling has been an Activity Day Leader. She was a very talented, willing and able servant.

Amy is survived by the loves of her life, her husband and five children; siblings, Linda (Glade, deceased) McArthur, Gary (Marla), Alan (Lorene), Dale (Stephanie), Julie (Gene) Spendlove, David (Cristy), Kent (Andra), and Robert (Kathy); many nieces, nephews, cousins, grandnieces and grandnephews who all loved when Amy was around


so far.

  1. Carolyn Dewees says:

    When are you holding your next classes?

  2. I ordered the sourdough starter it has not arrived. I would like to make buckwheat bread with a buckwheat starter. When do you have this in please.
    Unlike Susanne I need a recipe for buckwheat bread as I have no idea and need all the help I can get. I have searched for a recipe and can’t find one. I buy this buckwheat bread, its suger, gluten, yeast free they say they use a leaven as a starter but will not give me the recipe of cause they sell the bread. And its there secret. Can you help me please.

  3. Paul Rubin says:

    I read an article about the benefits of naturally leavened bread by Jacques de Langre and want to start baking my own bread with a natural leaven starter. Is your starter the same as Mr Langre recommends?
    From what I have been reading and what I’ve tried so far I will be using hard white wheat at least to start with and I want to avoid the real sourdough taste.

    • Dr. McClean says:

      I don’t know anything about Mr. Langre’s starter. All starters are different. But the big issue is how you care for it and feed it. Hard white wheat works very well for naturally leavened breads. To avoid the real sourdough taste you will need to ensure that you do not get a build up of acid in your starter. This is best done by only leaving a small amount of starter in your jar each time you feed it and then feed it often. If you let it sit too long your starter will develop more acid. These tips work well for most people and failing to do this is the reason most people that embark on the sourdough journey will say that their starter began good but eventually turned sour.

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