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, […]
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 […]
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 […]