Category Archives: History of Grain
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 […]
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 […]
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 […]