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 do sourdough just fine on my own, but I’m looking for the mild/sweet yeast. I’ve tried to start it on my own a couple times now, & it does great to a certain point, but then it dies. I’m not sure why. So I’m hoping to just find somewhere that I can buy a good mild start. Thanks, Jennifer
Natural Leavening can be either sweet or sour depending on your methods of feeding. The cultures in our Natural Leaven are stable and active. Our methods can produce the “sweetness” that you are after. Lactobacilli produce acid and give that “sour” flavor, actually producing a healthier grain. However, if you are seeking a mild and sweet Leaven, feed and culture the Leaven for the minimal amount of time suggested on our website and in the printed instructions that come with Old World Natural Leavening. You will obtain the sweet/mild flavor of Natural Leavening. We are excited that you are interested in natural leavening and want to help you succeed. Dr. Matt McClean
Thank you!!! I’m SOOO excited. I’m gonna order some. I tried doing it on my own, & it worked for about 3 days, but then it kept dying or something. I don’t know what I did. I’m ready to just start over. Thanks for the info! Jennifer
We will look for your order and get it sent out as soon as your
order comes through. The Leaven will come with enough to start it 4 times.
You will only need to use 1/4 of it and then put the rest in your storage in
case you ever need it again.
Part 1/5 describes “Mildly Sweet Natural Yeast”.
Part 2/5 responds to making your own scratch grain start.
Part 3/5 answers, “Why all the different grain starts?”
Part 4/5 talks about Natural Leavening, ancient grain, and gluten free.
Part 5/5 lists health benefits of natural leavening.