Category Archives: 19th Century
Leavening from Grandma
“Did people use Natural Leavening before refrigeration?” Natural Leavening does not have to be refrigerated. If people made leavened bread any time prior to about 1850, they used natural leavening techniques like sourdough, and they did not have refrigeration. Without the help of refrigeration to put your leavening start “on hold”, it ferments faster, earning […]
Modern History of Baker’s Yeast
Man’s bread making processes drastically changed during the 19th century when baker’s yeast was introduced. Different civilizations throughout history found that through the control of time, temperature, moisture, and oxygen they could control how bread turned out. What they may not have known is that they were controlling which microbes flourished and which didn’t. We […]
Harmful Effects of Grain without Natural Leavening
The story is told that after thousands of years of storage in the pyramids of Egypt, grains were found that still germinated well! Grains in their whole form contain natural preservatives so that they can still sprout after prolonged periods of dormancy and when conditions are right. Unfortunately these natural preservatives often wreak havoc […]