Tag Archives: soaked grain

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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“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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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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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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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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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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Sourdough Natural Leavening Misconceptions

If you are like most people, you did not grow up using sour dough or natural leavening in your home regularly.  Most of us would appreciate a bit of clarification when it comes to using natural leavening.  Here are some common misconceptions followed by the truth about natural leavening. “You cannot use whole grain flour […]

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