Naturally Fermented Bread

How to Use Yeast Water Starters to Bake Wholesome Loaves & Sweet Fermented Buns
Paul Barker

Description

Learn to bake healthy, gut-friendly loaves and sweet fermented buns using wild yeasts cultivated from fruits, flowers, vegetables and plants. Like sourdough baking, baking bread botanically 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 breadbaking, 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 flavourful 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 flavours of your own botanical starters. Recipes include:

  • Tomato and Basil Pizza Dough
  • Cucumber Burger Buns
  • Chocolate Orange Brioche
  • Botanical Laminated Pastry
  • And much more!

Details

  • Format
    Hardback
  • Pages
    144
  • Size
    255 x 215mm
  • Publisher
    Quarry Books
  • ISBN
    9781631599132
Status
Order now for dispatch in 10 to 14 days
Stock Code
200751
Our Price
$39.99