Yeast Free

What is yeast-free baking?

Natural leavening of bread is an ancient process discovered by the Egyptians around 2300 B.C. While breads made with commercial yeast are risen very quickly with laboratory yeast strain, naturally leavened bread rises slowly via yeasts that occur naturally in the air.

Not only is the end result delicious, but yeast-free baking has surprising health benefits, too. Naturally leavened bread is easier to digest and helps you better absorb vital nutrients from the whole grain flour. This is because bran in the flour that contains nutrients is broken down during the long rising period, and complex carbohydrates and proteins are broken down into simpler sugars and amino acids components. Naturally leavened bread actually introduces good bacteria into your gut, helping sustain a balance in your digestive system and enhancing overall immunity.