The Baker's Hotline

August 1, 2017 at 2:07pm

In reply to by Shamshiya (not verified)

Great question, Shamshiya. There are plenty of recipes that are written to be entirely naturally leavened, like our recipes for Extra Tangy Sourdough Bread and Multigrain Sourdough Sandwich Bread. You'll notice when you take a look at them that recipes using sourdough starter as the sole leavening agent generally require much longer fermentation times and a very active starter. Mollie@KAF
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