Tag Archives: naturally leavened

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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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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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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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, […]

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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 […]

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Natural Leavening In Depth August Series

Natural Leavening Series will be August 2, 9, 16, 23 held in Highland, Utah. Learn the harmful effects of gluten and how to fix the problem yourself! Learn how to easily care for natural leavening. Learn how to properly use natural leavening in pancakes, waffles, muffins, bread sticks, cinnamon bread, focaccia, pitas, wraps, Dutch oven […]

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