We’ve finally said farewell to commercial yeast…
Yep. You read that right. I used to spend five bucks on that small jar of yeast to make breads and other baked goods around the homestead.
Then that all changed.
When Nanette Lorraine was almost 1 she started having an allergic reaction to something. We couldn’t figure out what it was so we consulted with Beth, our amazing Nurse Practitioner.
We were referred to an Allergist. We had her tested for everything- but bakers yeast. Then, at the last-minute I said we should probably add that to the test- since we eat homemade bread around the homestead.
It was a shock when we got the results back. She was highly allergic to commercial bakers yeast. It was heartbreaking. Why? Because here I was making homemade bread thinking it was good for my family, when in fact, it wasn’t.
Since finding out Nanette Lorraine had that allergy we began experimenting with natural yeast.
Sourdough bread is made using a natural yeast starter- that is produced through fermentation. And I’m all about fermentation up in here, baby!
We ferment kefir, milk kefir, kombucha, and many different veggies around these parts.
All you need to make a natural yeast starter is flour and water.
Say what?!? Yep.
Flour + Water = Natural Yeast Starter. Period.
Beyond Basics with Natural Yeast Book Review
This book is written by Melissa Richardson from The Bread Geek.
Let me just tell y’all. This book makes my dress fly up. Simple as that. Sorry Mountain Man.
This book goes beyond just recipes.
Melissa discusses:
- How to Make a Natural Yeast Starter
- How to Maintain It
- Critical Keys to Success
- All About Wild Yeasts, and
- Terms to Know
The book is a hardback book with a spiral inner.
And for a cook in the kitchen- that’s pretty darn amazing. No need to try to hold open the book with your elbow just to read the directions.
Come on, you know what I’m talking about…
We’ve all been there. In the kitchen. Covered in flour and trying to hold open a cookbook. Yeah. Fun, huh?
Beyond Basics with Natural Yeast is divided into 7 sections:
- The Bulleted List Above
- Bread
- Breakfast
- Crackers
- International
- Sweet Breads, and
- Bonus Recipes
Are you diabetic or vegan? No worries. Melissa provides a ‘bread geek symbol key’ that appears throughout the book. There are different symbols for: friendly for diabetics, vegan recipes, no-wait recipes, and contest winners recipes.
Our Favorite Recipe from Beyond Basics with Natural Yeast
Our absolute fav is the ‘Indoor Dutch Oven Bread.’
Here is what ours turned out like. Delicious, amazing, and would make any lady’s dress fly up.
It’s totally that good.
Other recipes we thoroughly enjoyed:
– Dark Rye Bread
– Harvest Moon Bread
– Quick and Easy Waffles
– Dad’s Sourdough Pancakes
– Sourdough Crackers
– Cheesy Crackers, and
– Swiss Roll Cake
**PSST: Don’t forget the bonus recipes. All of them were the bomb, baby!
Final Review of: Beyond Basics with Natural Yeast
Like I said before- this book makes my dress fly up.
Need I say more?
From Melissa: “With allergies to gluten and commercial yeast on the rise, natural yeast is a fun and healthy solution to baking all the foods you love- while improving antioxidants, breaking down grains, and making your bread taste more delicious than ever.”
^^^ Seriously. Read that. Over and over again. Bust the myth that bread is bad for you. Take a look at the ingredients you use to make breads. If it includes a commercial yeast then switch to natural yeast. Melissa’s statement totally hits home for me, considering I was absolutely floored when Nanette Lorraine’s Allergist said she was allergic to bakers yeast.
I whole heartedly recommend this book. Hands down. Dress down. ;).
How to Buy:
You can buy Beyond Basics with Natural Yeast HERE.
About Melissa:
Melissa is a mom to 3 kiddos that wanted to investigate whether bread, wheat, etc- was actually bad for you back when the media hyped that all up back in 2007. Read all about it HERE.
Enter: The Bread Geek.
Melissa is also the co-author of: The Art of Baking with Natural Yeast: Breads, Pancakes, Waffles, Cinnamon Rolls and Muffins.
So, don’t cut bread out. Become educated about why there may be gluten sensitivity and allergic reactions to commercial yeasts. Buy this book!
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Perfect timing! I just ran out of yeast and decided I wasn’t going to buy more – that I really needed to get my sourdough on. This is a great kick in the booty to do it! I just hope I can keep my starter alive in the cold! 🙂 I can’t wait to get my hands on this book. It looks ah-mazing.
You will be able to keep it alive! I store mine in the fridge and putt it out to feed it when I need some. I just feed it and then place it in my cabinet- which stays about 72ish degrees during the winter!
I loved it, too – her books make me want to cry with happiness!