By Principle

In baking as in all natural processes, the laws of life must be respected; it is vital for the fermented bread to retain the dynamic character that originally develops within the wheat berry as it evolves toward its germination. Just as the breathing cycle consists of an oxidation, followed by a reduction, the same cycle is reproduced in the five day cycle of the germination of wheat. Natural leavened bread (seeded with wild yeast or natural leaven) also duplicates this cycle: The rising of the dough corresponds to an oxidation (like wheat germ growth), followed by a reduction (during the baking of the loaf) identical to the development of the miniature sprout of wheat. We readily see that of the two methods available for leavening bread, only natural leaven faithfully follows the laws of the universe.