Activate and Refresh Natural Leavening
Dr. Dough’s Old World Natural Leavening
Activate Dry Leaven
Mix 1/4 tsp. of Old World Natural Leavening Dry starter with 1 1/2 cups of whole grain flour and 1 cup water in a quart container. Cover with a lid and leave at room temperature (68-78′F) a total of 36 hours. Stir Leaven every 12 hours.
•There is no need to add sugar, potato peelings, pro-biotics, etc.
•Use non-cholrinated and non-softened water.
•When fully active and cultured, Leaven smells good and appears more voluminous, airy, structured, fluffy, and light.
Natural Leavening can be perpetuated indefinitely. You’ll never have to activate dry starter again.
Retain some uncontaminated Leaven to “feed” for for your next use.
Refresh Wet Leaven
Pour off any liquid that may have formed on top of the Leaven.
Stir 1 1/2 cups whole grain flour* and 1 cup water with the Leaven remaining in the quart container after use. Cover and leave at room temperature to culture. For culture time, please see below.
For optimal health, research is showing that all flour you are consuming should be cultured with natural leavening for at least 8-12 hours. When making “Batter Bread” with fully cultured Leaven, culture gluten-free grain flour for up to 12 hours. Culture glutenous grain for about 12 hours or more. When making leavened “Flat and Loaf breads”, simply culture until the Leaven is doubled in volume, because you will be adding this to more flour and culturing the bread dough itself.
Storing Your Leaven
Cover cultured Leaven and refrigerate to put “on hold” until ready to use. For best results, use Leaven often. Leaven will keep in the fridge for months, but will continue to sour–requiring some additional refreshments to return to sweetness.
Allow the remaining Leaven on the sides of the container to air dry with the lid off. Refresh the same day or up to a week later, as if it were wet Leaven! See “Refresh Wet Leaven”.