Learn to bake healthy, gut-friendly loaves and sweet fermented buns using wild yeasts and bacteria cultivated from fruits, vegetables, plants and flowers. Like sourdough baking, botanical baking draws on the amazing process of fermentation and the ancient art of breadmaking to produce consistently delicious, nutritious results and some surprising flavours and aromas. Chapter by chapter, Naturally Fermented Bread will take you through: unique botanical baking methods; basic breadmaking techniques; a range of fermented bread and sweet bun recipes, sourdoughs, and essential tips on edible and poisonous flowers. Authoritative and definitive, this is the perfect introduction to an innovative baking technique and a must for any baker’s library.
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