Natural Leavening

Natural leavening is a traditional method of making bread rise using wild microorganisms present in the environment, such as wild yeast and bacteria. These microorganisms naturally exist on the flour and in the air, and when combined with water and given time, they ferment the mixture. This fermentation produces carbon dioxide gas, which creates bubbles that cause the dough to expand and develop a unique flavor and texture. Unlike commercial yeast, natural leavening relies on a complex community of microbes, resulting in bread with a distinct taste and a longer, slower rising process.