Learn to bake healthy, wholesomeloaves and sweet fermented bunsusing wild yeasts cultivated from fruits, flowers, vegetables, and plants.

Like sourdough baking, yeast-water or botanical bread bakingdraws on the amazing process of fermentation and the ancient art of breadmaking.The method described in this book, while unique, is informed by the authors knowledge of both bulk fermentation and sourdough bread baking, resulting in an innovative process and delicious, nutritious results.

To bake naturally fermented breadfruit, 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-fermentedloavesandalso a range ofsweet fermentedbuns 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 techniquea must for any baker's library.