Tag Archives: sourdough

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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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 […]

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Italian Salad, Balsamic Dressing, Freshly Baked Croutons Naturally Leavened Recipe

Naturally Leavening Yeast Sourdough Recipe

Go green! Here’s a little gift to you from the McClean’s! Happy St. Patrick’s Day! Italian Salad with Naturally Leavened Croutons and Balsamic Dressing makes a delightful lunch or dinner first course. Freshly Baked Croutons, Naturally Leavened Recipe A.McClean So good! Crisp on the outside and soft inside. Perfect for Italian and Caesar salads! Bring day […]

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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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Naturally Leaven Ancient Grain – Ask Dr. Dough

Do you know where to get ancient grain, like Einkorn wheat, at a good price?  I’m seeing sticker shock with $4/lb & up.  As much as I use [grain], there’s no way I could afford that except for just once in a while.  Maybe I’ll incorporate it in but not exclusively.  Right now I have […]

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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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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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