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Naturally Fermented Bread

How to Use Yeast Water Starters to Bake Wholesome Loaves and Sweet Fermented Buns

By (author) Paul Barker
Format: Hardback
Publisher: Quarry Books, United States
Published: 13th Oct 2020
Dimensions: w 220mm h 260mm d 16mm
Weight: 1g
ISBN-10: 1631599135
ISBN-13: 9781631599132
Barcode No: 9781631599132
Learn to bake healthy, gut-friendly 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.

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?"I first met Paul when Cinnamon Bakery appeared on Britain's Best Bakery. His passion for meticulous scientific baking from the outset set him apart. In this book Paul enthuses and shares his supreme knowledge of baking using natural botanical fermentation. Bakers young and old, novice and experienced will enjoy making and baking these tasty and nutritious breads and buns. So much content, top tips, advice, techniques and recipes to share and excite the baking community - all naturally fermented and making good use of everyday botanicals." - Mich Turner MBE "A beautiful book, just what is needed, with great technique tips and wonderful recipes, savoury and sweet, fully explained and all with stunning photos. Never has sourdough home baking been more popular - The perfect book, and it's got the best cinnamon bun recipe in it too !!!!"
- Wendi Peters, actress and Celebrity Masterchef Finalist