Category Archives: Digestion

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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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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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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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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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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