Tag Archives: ancient grain

Natural Leavening Book & Blog & Research

Natural Leavening Book Postponed, Blog Begins, Research Done. Natural leavening is alive and well! European Universities continue to produce new, positive research about natural leavening, also known as sourdough. We have conducted insightful, original research with Old World Natural Leavening. Our goal is to provide an accurate, easy-to-follow guide to natural leavening. With new insight […]

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Naturally Leaven Ancient Grain – Ask Dr. Dough

Do you know where to get ancient grain, like Einkorn wheat, at a good price?  I’m seeing sticker shock with $4/lb & up.  As much as I use [grain], there’s no way I could afford that except for just once in a while.  Maybe I’ll incorporate it in but not exclusively.  Right now I have […]

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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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Harmful Effects of Grain without Natural Leavening

This grain is believed by some people to have been found in the pyramids of Egypt.

  The story is told that after thousands of years of storage in the pyramids of Egypt, grains were found that still germinated well!  Grains in their whole form contain natural preservatives so that they can still sprout after prolonged periods of dormancy and when conditions are right.  Unfortunately these natural preservatives often wreak havoc […]

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