Category Archives: Yeast

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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Natural Leavening Yeast Sourdough Mold? Ask Amy

It can happen.

Dear Amy, Hey, quick question, will the [Natural Leavening yeast] sourdough mold? My starter turned dark and formed a liquid on top. I thought I killed it. I’m paranoid. Thanks, Emilie M., Provo, UT. Afraid of Mold. When I first began natural leavening, I was afraid of mold growth. Each week, I would carefully check my […]

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Sugars & Sourdough Starter: Ask the Dietitian

    Dear Amy, I recently purchased one of your gluten free starters for my sons who has Celiac and a whole wheat starter for me. He cannot have any sugar except dextrose. Will Natural Leavening even work without sugar? C.C.   Dear CC, Honey, maple syrup, molasses, dried molasses (rapadura), sucanant, fruit juice concentrate, […]

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Making Scratch Starter Sometimes Smells – Ask Dr. Dough

Dr. Matt McClean, I started  making starter on my own via instructions on the internet with fresh ground wheat & water.  It worked great but went crazy, grew super huge, & smelled WAY sour strong. The other start was a dehydrated start from [some one else].  It was just a tiny bit & started fine, […]

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Natural Leavening, “Mildly Sweet Natural Yeast” – Ask Dr. Dough

People have lots of questions about Natural Leavening and beginning a grain start.  We recently answered a few questions and want to share. HI. I just read [a] book on using natural yeast for baking, & I’m wondering if your yeast is the more mild/sweet yeast, or if it’s the stronger sourdough yeast?  I can […]

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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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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 […]

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Throw Out the Yeast, Not Your Natural Leavening!

Every month I make hundreds of pounds of bread using natural leavening, also known as sourdough. It is hard to believe I once thought that making homemade bread was a lot of work! When I was first married, I was buying loaf bread at the store and a big bag of baker’s yeast sat in […]

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Modern History of Baker’s Yeast

Man’s bread making processes drastically changed during the 19th century when baker’s yeast was introduced. Different civilizations throughout history found that through the control of time, temperature, moisture, and oxygen they could control how bread turned out. What they may not have known is that they were controlling which microbes flourished and which didn’t. We […]

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