Tag Archives: bacteria

Sourdough Not Sour, What? The Secret, Natural Leavening!

Natural Leavening Does Not Have to be Sour

Dear Amy, I just got a dry start packet, and following your directions, I was wondering, will the yeast be sour if I leave it out? I absolutely DETEST sourdough, and am hoping to be able to start wet yeast that will be sweet and not sour. Thanks, Dana   Natural Leavening does not have […]

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Sugars & Sourdough Starter: Ask the Dietitian

    Dear Amy, I recently purchased one of your gluten free starters for my sons who has Celiac and a whole wheat starter for me. He cannot have any sugar except dextrose. Will Natural Leavening even work without sugar? C.C.   Dear CC, Honey, maple syrup, molasses, dried molasses (rapadura), sucanant, fruit juice concentrate, […]

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Starter Stages

Doubled in volume Leaven

“What should my Natural Leaven starter look like?” The appearance of Natural Leaven starter varies drastically from it’s dormant, dry state to the beginning stages of growth, then to the height of light, airiness, and then back down to a thick, bubble-less liquid. Natural Leaven bacteria and yeast cultures also vary with the culturing temperature […]

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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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Naturally Leavened Bread Taste

We always get asked, “How does Naturally Leavened bread taste? Can you get your kids to eat it?” Children are not afraid to tell the truth, right?  We were initially surprised that children LIKE Naturally Leavened Bread so much. First our own children chanted, “We want more ‘daddy bread’!” as they called it. “This is […]

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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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