Category Archives: Leaven Starter Stages

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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Naturally Leavened Bread Secret Loaf Recipe

Just 4 ingredients!

I know you have answered this question…but I just need some clarification:  If my yeast doubles in say 6 to 8 hours, (sitting on the counter after being fed) and I put it in the fridge at this point til it can get to the 12 hours for gluten grain (white wheat), then at the […]

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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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Classes and Leaven Help for Ok Batters, Not so Fluffy Flatbread, Failed Loaf Bread

Hi.  I know that you require taking the beginner classes before taking the bread making class. I live in AZ and really want to take your class. I would have to fly to Utah so obviously I cannot come to all the classes with a family at home.  What do you recommend?  I have your […]

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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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