Tag Archives: fermented grain
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 […]
Natural Leavening Refreshment, Weight & Heat
Inconsistent Natural Leavening Refreshment? Weighty Matter, Hot Topic. Hi Amy – I’ve been trying to get the natural leavening started and am not having any luck. It’s been 36 hours and looks no different than when I started. The directions say to stir it every 12 hours. After the first 12 hours, it had grown […]
Sour Starter Solution
Dear Amy, Please help me! I started the hard wheat leavening with flour and water and after 36 hours on the counter I made yummy pancakes. I added flour and water to the remaining starter and left it on the counter, but the next day I made pancakes and they were sour. I added […]
French Crepes, Quick Naturally Leavened Recipe
Here’s a French pancake naturally leavened recipe that I think you’ll love! You can try this quick batter recipe even if your Natural Leavening is falling or fallen, when it is especially healthy. Crepes are ready in minutes with no need for further culturing! French Crepes Delicious! Savory or sweet fillings. Serves 6 hungry people. […]
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 […]
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, […]
“Feared” Fermented Foods-8 Points to Change a Picky Eater
Naturally leavened bread is part of the occasionally feared “fermented foods family”, also known as pickled, cultured, and soured. Fermented grain, sourdough, or Natural Leavening has been around since antiquity like many of it’s kinsfolk. My family regularly enjoys raw sauerkraut, yogurt, cultured cream, tofu, fermented cod liver oil, and naturally leavened bread (of course!). […]
Natural Leavening Doubled Volume Uses and Healthy Culture Times
What if it looks like my natural leavening has doubled in less than the 12 hours for glutenous grains? Mine has doubled and it’s only been 8 1/2 hours…is that long enough for the yeast to reach it’s digestibility stage? The bubbles are big all the way to the top! 🙂 Peggy Dear Peggy, […]
Starter Stages
“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 […]
Leavening from Grandma
“Did people use Natural Leavening before refrigeration?” Natural Leavening does not have to be refrigerated. If people made leavened bread any time prior to about 1850, they used natural leavening techniques like sourdough, and they did not have refrigeration. Without the help of refrigeration to put your leavening start “on hold”, it ferments faster, earning […]