Hello,

I'm a newbie to The Fresh Loaf and hate that this has to be my introduction to this site, but here it goes.

I'd been baking artisan-type breads from home for about 6 years. Then a few months ago after a helpless period of severe skin problems despite my dermatologist's help, I went to a holistic doctor who confirmed I have a Candida infection. I needed to cut out, among other things, yeasted bread. You can imagine how depressed I was.

It's been about 4 months since that diagnosis and my skin troubles are more or less under control now. I want to bake again. Before the diagnosis I'd gotten Peter Reinhart's "Whole Grain Breads" book. I looked in it again the other day and was hoping to skip out on commercial yeast and just bake from the long-rising starters he has in there. But all the recipes call for commercial yeast in addition to the starter. Is there anyway around this?

I want to bake without commercial yeast and just natural starters I make myself. Can anyone point me in the right direction?

Thanks a bunch.

Nancy

For Classes on yeast-free, gluten-free cooking contact River Organica @ 360-840-7802