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Baking with Natural Yeast

Look at these yummy muffins! The coolest thing about them is they are made out of whole wheat AND I can eat them. This is significant because I have been off of any wheat products for over 6 years now because it gave me indigestion. I took a class on baking with natural yeast a few weeks ago and learned that when you mix wheat flour with natural yeast and let it rise, the yeast “eats” the gluten and breaks it down into amino acids which humans can digest. This solves the modern problem of gluten intolerance in people like me. If we baked like our ancestors did with natural yeast for 6,000+ years we would be healthier.

I can’t tell you how excited I am to bake again. I used to do it more often, but really slowed down because I was baking two separate things–one for my family and one for me. Problem solved! I can now bake with natural yeast for all of us! AND, my kids LOVE the food I am making (even though it is made with whole wheat). I have made Banana Nut Muffins, Zucchini Muffins, Chocolate Date Muffins (Noelle’s favorite), Pumpkin Muffins and pancakes, bread, and waffles.

Are you looking for a good cookbook to start baking with natural yeast? Might I suggest “Baking with Natural Yeast” by Caleb Warnock and Melissa Richardson. If you order the book, you can also request a free natural yeast sample from Caleb. If you live by me, I can give you a sample. Happy baking!!!
#NaturalYeast #BakingAgain

About the author, Tamara

Tamara K. Anderson is a speaker, author, podcaster, and is a professional in HOPE. She has four children who struggle with autism, ADHD, anxiety, visions issues, and all bring her great joy.

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