Old World Natural Leaven Starter Varieties by Dr. Dough
Which Natural Leaven Starter is Best?
Many people ask this question as they embark on making naturally leavened breads. Which one is the oldest? And which one is the most pure? These are questions that you may ask. From Flemish desem, or Alaskan sourdough to a sour Finnish leaven or an ancient Egyptian starter. Our purpose is to help you incorporate natural leavening into your diet and cut through the romantic allure with scientific fact. This doesn’t help us to sell more leaven but that’s not what we’re about. Research shows that the lactobacilli and yeast live inherently on the various grains. Although these lactobacilli and yeast cultures may be different in different parts of the world and in different bakeries, it is the environment including the temperature, humidity, leavening process and especially grain that determines which strains dominate in each natural leaven culture. So no matter what strains you begin with, they will change and adapt to your environment and especially the grain you use. We offer many Natural Leavens made with different varieties of organic grain. This way you can get the strains that are best suited for whatever grain you are going to use, whether it be gluten free rice or amaranth, ancient wheat or barley, or even our modern wheats of today. One or two leavens is all you will need and you will never have to come back for more.
Ancient Grain Natural Leavening Starter
Non-Gluten Grain Natural Leavening Starter
Common Grain Natural Leavening Starter
The Natural Leavening comes with colored photo instructions and recipes for quick bread, flat bread, and loaf bread. Quick bread recipes can be used with all grains. Flatbread and loaf bread recipes can be used with varieties of whole wheat.
Why Charge for Natural Leavening?
Sounds like a silly question but we have been asked the question so we thought we should address it. We believe that natural leaven is something that is inherent in nature and essential to the bread making process and it is sort of our stewardship to let people know about its health benefits and how to use it. With that said, we have spent tens of thousands of dollars to build an inspected commercial kitchen to not only produce and sell the leaven legally but also to legally teach classes so that people can feel and taste naturally leavened breads. We try and keep our prices reasonable for our time and effort so we can help as many people as possible. So we thank you for your understanding and support.