Paul Barker 
Naturally Fermented Bread [EPUB ebook] 
How to Use Yeast Water Starters to Bake Wholesome Loaves and Sweet Fermented Buns

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.

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