Author: Paul Barker

Publisher: Quarry Books

ISBN: 9781631599132

Page Count: 144

List Price:  $36.99

Learn to bake healthy, wholesome loaves and sweet fermented buns using wild yeasts cultivated from fruits, flowers, vegetables, and plants.

Like sourdough baking, yeast-water or botanical bread baking draws on the amazing process of fermentation and the ancient art of breadmaking. The method described in this book, while unique, is informed by the author’s knowledge of both bulk fermentation and sourdough bread baking, resulting in an innovative process and delicious, nutritious results.

To bake naturally fermented bread—fruit, vegetables, plants, or flowers are submerged in water and left for a few days to a few weeks to ferment. Yeasts living in this newly fermented water, or botanical water, will, like a sourdough starter, raise the dough more slowly than commercial fresh or dried yeast resulting in a more flavorful and gut-friendly bread.

You can use this technique to make traditional long-fermented loaves and also a range of sweet fermented buns that showcase the subtle and surprising flavors of your own botanical starters.

Recipes include:
Tomato and Basil Pizza Dough
Cucumber Burger Buns
Chocolate Orange Brioche
And much more!
Naturally Fermented Bread is the first and most authoritative introduction to this innovative baking technique—a must for any baker's library.

Please note: This book is a remainder discount book. Remainder books are books that have been returned to the publisher by the original retailer. Sage Garden purchases these books through a remainder book wholesaler. We are legally beholden to list remainder books as 'used', although they are in 'unread' condition. These discount books are distinguished from 'new-from-the-publisher' books by a red or black mark on the bottom edge.