Tag Archives: natural leaven

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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Natural Leavening Refreshment, Weight & Heat

Natural Leavening Refreshments and Weight

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 […]

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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. […]

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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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“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!). […]

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Ginger Crinkles Natural Leaven Recipe

Oh, so good. Natural Leaven recipe for a cold-weather favorite. Mix the batter the day before baking. Yummy to eat simply as cookie dough. If a recipe calls for flour, we add natural leavening.Vegan. 1/4 C. Natural Leavening* 1/4 C. molasses 1 C. natural sweetener, granulated 3/4 C. coconut oil (can use part butter) 1/4 […]

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Making Scratch Starter Sometimes Smells – Ask Dr. Dough

Dr. Matt McClean, I started  making starter on my own via instructions on the internet with fresh ground wheat & water.  It worked great but went crazy, grew super huge, & smelled WAY sour strong. The other start was a dehydrated start from [some one else].  It was just a tiny bit & started fine, […]

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Natural Leavening, “Mildly Sweet Natural Yeast” – Ask Dr. Dough

People have lots of questions about Natural Leavening and beginning a grain start.  We recently answered a few questions and want to share. HI. I just read [a] book on using natural yeast for baking, & I’m wondering if your yeast is the more mild/sweet yeast, or if it’s the stronger sourdough yeast?  I can […]

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Naturally Leavened Bread Secret Loaf Recipe

Just 4 ingredients!

I know you have answered this question…but I just need some clarification:  If my yeast doubles in say 6 to 8 hours, (sitting on the counter after being fed) and I put it in the fridge at this point til it can get to the 12 hours for gluten grain (white wheat), then at the […]

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Leaven Feeding Frequency, Use and Refrigeration

I just received your old world start in the mail and began activating it according to instrucions on Friday, Sept 7.  Once is has cultured for 36 hours I understand that I can put it in the fridge.  My question is:  How often do I now “feed” my start? And when I “feed” my start […]

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