Category Archives: Cycle of Natural Leavening

Natural Leavening Refreshment, Weight & Heat

Natural Leavening Refreshments and Weight

Inconsistent Natural Leavening Refreshment? Weighty Matter, Hot Topic. Hi Amy – I’ve been trying to get the natural leavening started and am not having any luck.  It’s been 36 hours and looks no different than when I started.  The directions say to stir it every 12 hours.  After the first 12 hours, it had grown […]

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Sour Starter Solution

  Dear Amy, Please help me! I started the hard wheat leavening with flour and water and after 36 hours on the counter I made yummy pancakes. I added flour and water to the remaining starter and left it on the counter, but the next day I made pancakes and they were sour. I added […]

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French Crepes, Quick Naturally Leavened Recipe

Here’s a French pancake naturally leavened recipe that I think you’ll love! You can try this quick batter recipe even if your Natural Leavening is falling or fallen, when it is especially healthy. Crepes are ready in minutes with no need for further culturing! French Crepes Delicious!  Savory or sweet fillings.  Serves 6 hungry people. […]

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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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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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