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Kitchen Scale – One of Our Favorite Things

We love, love, LOVE our kitchen scale for making bread. We find that a kitchen scale is especially helpful when using Natural Leavening. Why use a scale? When using volume measurements (ie. cups and teaspoons) your flour amounts can vary drastically.  If possible, we recommend using a kitchen scale.  We still use a kitchen scale after all […]

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Ginger Crinkles Natural Leaven Recipe

Oh, so good. Natural Leaven recipe for a cold-weather favorite. Mix the batter the day before baking. Yummy to eat simply as cookie dough. If a recipe calls for flour, we add natural leavening.Vegan. 1/4 C. Natural Leavening* 1/4 C. molasses 1 C. natural sweetener, granulated 3/4 C. coconut oil (can use part butter) 1/4 […]

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Naturally Leaven Ancient Grain – Ask Dr. Dough

Do you know where to get ancient grain, like Einkorn wheat, at a good price?  I’m seeing sticker shock with $4/lb & up.  As much as I use [grain], there’s no way I could afford that except for just once in a while.  Maybe I’ll incorporate it in but not exclusively.  Right now I have […]

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Natural Leaven Starter, Many Grain Varieties, Even Gluten Free – Ask Dr. Dough

Dr. Matt McClean, I’m wondering on all the different [Natural Leaven starter] grains…  why are there so many?  Like, why would someone use an oat start?  Or a gluten free start?  I’ve never heard of that before.  I think it’s REALLY cool, & it makes me want to order all of them, to be honest!  […]

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Making Scratch Starter Sometimes Smells – Ask Dr. Dough

Dr. Matt McClean, I started  making starter on my own via instructions on the internet with fresh ground wheat & water.  It worked great but went crazy, grew super huge, & smelled WAY sour strong. The other start was a dehydrated start from [some one else].  It was just a tiny bit & started fine, […]

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Natural Leavening, “Mildly Sweet Natural Yeast” – Ask Dr. Dough

People have lots of questions about Natural Leavening and beginning a grain start.  We recently answered a few questions and want to share. HI. I just read [a] book on using natural yeast for baking, & I’m wondering if your yeast is the more mild/sweet yeast, or if it’s the stronger sourdough yeast?  I can […]

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Naturally Leavened Bread Secret Loaf Recipe

Just 4 ingredients!

I know you have answered this question…but I just need some clarification:  If my yeast doubles in say 6 to 8 hours, (sitting on the counter after being fed) and I put it in the fridge at this point til it can get to the 12 hours for gluten grain (white wheat), then at the […]

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Natural Leavening Doubled Volume Uses and Healthy Culture Times

What if it looks like my natural leavening has doubled in less than the 12 hours for glutenous grains?  Mine has doubled and it’s only been 8 1/2 hours…is that long enough for the yeast to reach it’s digestibility stage? The bubbles are big all the way to the top!  🙂 Peggy   Dear Peggy, […]

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Leaven Feeding Frequency, Use and Refrigeration

I just received your old world start in the mail and began activating it according to instrucions on Friday, Sept 7.  Once is has cultured for 36 hours I understand that I can put it in the fridge.  My question is:  How often do I now “feed” my start? And when I “feed” my start […]

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Classes and Leaven Help for Ok Batters, Not so Fluffy Flatbread, Failed Loaf Bread

Hi.  I know that you require taking the beginner classes before taking the bread making class. I live in AZ and really want to take your class. I would have to fly to Utah so obviously I cannot come to all the classes with a family at home.  What do you recommend?  I have your […]

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