Tag Archives: detrimental effects of gluten
Sourdough Not Sour, What? The Secret, Natural Leavening!

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 […]
Post Tagged with bacteria, detrimental effects of gluten, digestive disorders, fermentation, fermented grain, flavor, gluten, harmful effects of grain, leaven batter breads, leaven rising, natural leaven, natural leaven start, natural leavening, natural yeast, naturally leavened, naturally leavened bread, soaked grain, sourdough, taste, taste of natural leaven, whole grain sourdough, whole wheat sourdough, yeast
- May 28, 2013
- / Category Bacteria, Digestion, Fermentation, Flavor, Gluten, Gluten Sensitivity, Health Topics, Taste, Yeast
- / Posted By Amy McClean, R.D.
- /
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 […]
Post Tagged with ancient grain, bacteria, bread, bread making, detrimental effects of gluten, fermentation, fermented grain, flavor, gluten, grain, harmful effects of grain, loaf bread, natural leaven, natural yeast, naturally leavened, naturally leavened bread, sourdough, whole grain sourdough, whole wheat sourdough, yeast
- July 20, 2012
- / Category Baker's Yeast, Flavor, Nutrition, Taste, Yeast
- / Posted By Amy McClean, R.D.
- /
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