Category Archives: Bacteria

Sourdough Not Sour, What? The Secret, Natural Leavening!

Natural Leavening Does Not Have to be Sour

Dear Amy, I just got a dry start packet, and following your directions, I was wondering, will the yeast be sour if I leave it out? I absolutely DETEST sourdough, and am hoping to be able to start wet yeast that will be sweet and not sour. Thanks, Dana   Natural Leavening does not have […]

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Sugars & Sourdough Starter: Ask the Dietitian

    Dear Amy, I recently purchased one of your gluten free starters for my sons who has Celiac and a whole wheat starter for me. He cannot have any sugar except dextrose. Will Natural Leavening even work without sugar? C.C.   Dear CC, Honey, maple syrup, molasses, dried molasses (rapadura), sucanant, fruit juice concentrate, […]

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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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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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Starter Stages

Doubled in volume Leaven

“What should my Natural Leaven starter look like?” The appearance of Natural Leaven starter varies drastically from it’s dormant, dry state to the beginning stages of growth, then to the height of light, airiness, and then back down to a thick, bubble-less liquid. Natural Leaven bacteria and yeast cultures also vary with the culturing temperature […]

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Naturally Leavened Bread Taste

We always get asked, “How does Naturally Leavened bread taste? Can you get your kids to eat it?” Children are not afraid to tell the truth, right?  We were initially surprised that children LIKE Naturally Leavened Bread so much. First our own children chanted, “We want more ‘daddy bread’!” as they called it. “This is […]

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Sourdough Natural Leavening Misconceptions

If you are like most people, you did not grow up using sour dough or natural leavening in your home regularly.  Most of us would appreciate a bit of clarification when it comes to using natural leavening.  Here are some common misconceptions followed by the truth about natural leavening. “You cannot use whole grain flour […]

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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 […]

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Harmful Effects of Grain without Natural Leavening

This grain is believed by some people to have been found in the pyramids of Egypt.

  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 […]

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