Naturally Fermented Bread
by Paul Barker
- Baking & Desserts
The amazing process of fermentation
The first and most authoritative introduction to this innovative baking technique—a must for any baker's library. Award-winning baker Paul Barker introduces the principles of yeast-water baking.
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.
Additional Book Details
|Release Date:||October 13, 2020|