Category Archives: Phytic Acid
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, […]
- October 19, 2012
- / Category Bacteria, Cycle of Natural Leavening, Digestion, Gluten Sensitivity, Health Topics, Minerals, Nutrition, Phytic Acid, Taste, Uncategorized
- / Posted By Amy McClean, R.D.
- /
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 […]
- July 8, 2012
- / Category Bacteria, Digestion, Flavor, Gluten, Gluten Sensitivity, Nutrition, Phytic Acid, Taste
- / Posted By Amy McClean, R.D.
- /
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 […]
- June 8, 2012
- / Category 19th Century, Amino Acids, B Vitamins, Bacteria, Celiac Disease, Digestion, Gluten Sensitivity, Health Topics, History of Grain, Minerals, Nutrition, Phytic Acid
- / Posted By Dr. McClean
- /
Recent Comments
- Dr. McClean on Kefir
- Dr. McClean on Kefir
- Dr. McClean on Natural Leavening Doubled Volume Uses and Healthy Culture Times
- Cath Courtney on Natural Leavening Doubled Volume Uses and Healthy Culture Times
- Paul Rubin on Checkout
Search
Topics
- 19th Century (3)
- Activating Dry Starter (1)
- Bacteria (10)
- Batter Breads (2)
- book (1)
- Children (4)
- Cycle of Natural Leavening (6)
- Fermentation (3)
- Flavor (7)
- Gluten (5)
- Health Topics (11)
- Celiac Disease (3)
- Digestion (9)
- Gluten Sensitivity (6)
- History of Grain (3)
- Kitchen Tools (2)
- Kitchen Scale (1)
- Leaven Starter Stages (6)
- Loaf Bread with Natural Leavening (5)
- Nutrition (9)
- Amino Acids (1)
- B Vitamins (1)
- Minerals (2)
- Phytic Acid (3)
- Recipes (4)
- Flatbread (1)
- Refreshment (1)
- Starter Troubleshooting (4)
- Mold (1)
- Sourness Level (3)
- Volume Not Doubling (1)
- sugar (1)
- Taste (10)
- Uncategorized (2)
- Yeast (10)
- Active Dry Yeast (1)
- Baker's Yeast (2)