Naturally Fermented Bread by Paul Barker

Naturally Fermented Bread

by Paul Barker

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.

Reviewed by annieb123 on

5 of 5 stars

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Originally published on my blog: Nonstop Reader.

Naturally Fermented Bread is a recipe and tutorial guide for making and using wild yeast starters for baking. Released 13th Oct 2020 by Quarto on their Quarry imprint, it's 160 pages and available in hardcover and ebook formats.

This is a very well written and accurate and factual guide to using wild-caught yeasts from fruit and vegetables to make bread. The yeasts and bacteria aren't isolated in any way so the water cultures will often not just leaven baked goods but also impart a subtle flavor as well of whatever fruit or veg was used to start it.The intro gives the reader all the necessary background info to succeed with the method. The introduction proceeds logically and understandably and includes what materials to start with (and why), safety and cleanliness, tools and equipment and basically everything that the reader needs to get going. The second chapter is a basic tutorial for a basic loaf with tips and troubleshooting for the proper temperatures, kneading, proofing, lots of baking advice, and more general advice for milling grains and using the botanical solutions for probiotic drinks.

The following chapters contain the recipes arranged thematically: loaves, sweet buns, and sourdough options. The recipes include an introduction, yields, ingredients in a bullet point sidebar list (with metric measures given and American standard in parentheses), followed by step by step instructions. Alternative ingredients or flavors are listed at the end of the recipes. Nutritional information is not provided. The ingredients, especially the flours used are quite specific and may need to be sourced from a very well stocked grocery or bake-shop supplier. Every recipe is pictured and the photography is clear and easy to follow. The appendices are comprehensive and full of extra info and include a glossary, safety tips about potentially poisonous plants and fruit items, and a cross referenced index.

This is a really in-depth book but shouldn't intimidate beginning bakers. This would make a superlative selection for smallholders, self-sufficiency readers, gardeners, community gardening and food-resource activists, keen cooks looking to expand their skill-sets and other DIY fans. Five stars.

Disclosure: I received an ARC at no cost from the author/publisher for review purposes.

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Reading updates

  • Started reading
  • 8 November, 2020: Finished reading
  • 8 November, 2020: Reviewed