Paul Barker 
Naturally Fermented Bread 
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.

Om författaren

With over 35 years’ experience in his field, Paul Barker is a passionate baker with an infectious enthusiasm for his craft. Paul is a qualified baker, pâtissier, chocolatier, cake decorator, and flour miller. He has a passion for the science of baking and thrives on using this knowledge to pioneer and develop new products and approaches to baking, such as Botanical Baking. In 2005 he opened Cinnamon Square, an artisan Bakery with a Baking School for adults and children. Cinnamon Square is now a multi award–winning business. Accolades include recognition for product innovation and skills achievement from associations such as the Baking Industry, World Bread Awards, and The Great Taste Awards. His passion for science led to his first book, Cinnamon Square – A Measured Approach, a unique recipe book focused on using precision measurement and techniques to help the home baker achieve consistency and greater confidence with their baking. His second book, Naturally Fermented Bread, explores his innovative approach to baking using botanical starters. He lives in Hertfordhsire, England.