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 with a sourdough start.” We’ll show you how to use all whole grains.
“Sourdough start is simply natural yeast.” The composition of Natural Leaven is not just yeast. There are many strains of bacteria and yeast that exist together in Natural Leaven.
“If I soak or sprout my grains, then I don’t need natural leavening.” Soaking and sprouting do not fully break down gluten and phytic acid. Bacteria in natural leavening is an essential ingredient to fully break down these components.
“If you have extra starter, you should throw it out.” Actually the grain is perfectly broken down and ready to be used in all sorts of quick breads. Alternately, keep natural leavening in the fridge, give it to the chickens, or put it in your compost.
“If your start is not bubbly, it’s dead.” Actually, natural leavening can live for a long time in a cool environment or when it is dried, even if it is not bubbly. However, it is best for you and your natural leavening if you use it often.
“I don’t like sourdough, so I won’t like naturally leavened grains.” Breads do not have to taste sour to retain many health benefits.
“I can never bake spontaneously when using natural leavening.” Our Old World Natural Leavening instructions show you how to keep starter on hand for when you are ready to use it.